These buttery, creamy Gorgonzola 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
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
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
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
Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary
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Simply Sundays ~ Gorgonzola Cheese Bites
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
Reynolds Kitchens Parchment Paper
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Stainless Steel Food Scale
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I see these little niblets in my future! 👁👁🍃
Enjoy!!