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Gorgonzola Cheese Bites

These buttery, creamy cheese bites have a slight woodsy flavor from rosemary and a welcome crunch from toasted pecans

I’ve used gorgonzola for this particular recipe, but you can just as easily substitute blue cheese

Our son Mike and I are blue cheese buddies. I’m not sure who loves it more! I’ll order something in a restaurant just because it has either gorgonzola or blue cheese in it

What’s the difference between gorgonzola and blue cheese?

Gorgonzola is produced in Northern Italy is made primarily from cow’s milk. It’s milder in taste and softer in texture than its blue cheese cousin


Blue cheese can be made from cow’s, sheep’s, or goat’s milk. It has a sharper bite and is more hard and crumbly than gorgonzola.

Measure out 8 ounces each of room temperature gorgonzola and cream cheese. Combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary,  2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

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Mix on medium until the ingredients are well combined and creamy

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Cover with plastic wrap and refrigerate until firm for at least an hour.  If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

No need to be this particular, but I like to weigh each ball to make sure they are all uniform.  I’ve done the math for you… 3/4 ounce will give you 20 gorgonzola cheese bites

I scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

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Final step is to roll each ball in chopped toasted pecans.  You can buy the pecans chopped and just heat them in a frying pan over low heat for a few minutes until fragrant.  This brings out the nutty flavor

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

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Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Gorgonzola Cheese Bites on a white serving dish with sprigs of fresh rosemary

Enjoy!

Simply Sundays ~ Gorgonzola Cheese Bites

  • Servings: 20
  • Difficulty: Easy
  • Print

Ingredients

8 ounces room temperature gorgonzola

8 ounces cream cheese

2 tablespoons of chopped fresh rosemary + fresh rosemary for serving

2 tablespoons of dry white wine

a dash of worcestershire

A pinch each of kosher salt and black pepper

1 1/2 cups of toasted chopped pecans

Directions

Measure out 8 ounces each of room temperature gorgonzola and cream cheese and combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary,  2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

Mix on medium until the ingredients are well combined and creamy

Cover with plastic wrap and refrigerate until firm for at least an hour.  If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

Scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

Heat the chopped pecans in a frying pan over low heat for a few minutes until fragrant

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Tools used to make this recipe

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Stainless Steel Food Scale

© Simply Sundays 2019
All rights reserved

2 comments on “Gorgonzola Cheese Bites

  1. I see these little niblets in my future! 👁👁🍃

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