Tuesday, November 10, 2015

Gorgonzola Truffles


With the holidays approaching I see a lot of requests for appetizer recipes. I LOVE appetizers and could easily make a meal out of them. To check out all of my appetizers, click here. I have a nice mix of dips, spreads, cold, hot, easy, and fancy.


Last spring I hosted our neighborhood's girls' night and served an array of apps - 
Caprese Bites
Artichoke and Sundried Tomato Pesto Dip with Toasted Baguettes
Hummus and Pita Chips
Loaded Baked Potato Phylo Bites
Ham and Cheese Pinwheels on Whole Wheat Tortillas
Veggie Crudite with Dip
Gorgonzola Truffles with Pecans
And for our game tables I put out bowls of bar snacks and chocolate covered pretzels 
Dessert was a Sundae Bar with ice cream, brownies, and bowls of toppings 
These Gorgonzola Truffles were super easy to make. The original recipe called for coating them in bacon - doesn't that sound heavenly? I am a strong believer that bacon makes everything better, but the ONLY reason I didn't not use bacon was because I already had bacon in another app. I thought pecans (or walnuts) would be a nice change. 
I made these a bit smaller than the recipe recommended, and the next time I'd make them even smaller. They are very rich and it would be nice if they were truly one-bite. What I loved about them is I could prep the mixture the day before and roll them into balls once the mixture was firm. Once I was ready to serve, all I had to do was roll them in the pecans. 
Gorgonzola Truffles
Source: The Way to His Heart
Ingredients
  • 4 oz cream cheese, softened
  • 4 oz crumbled Gorgonzola cheese
  • 2 tsp finely chopped onion
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp black pepper
  • 1/2 c pecans, roughly chopped or gently crushed (or for the original recipe, use bacon)
  • Apple slices, pear slices, grapes (optional), for plating and serving
Directions
  • Beat the first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly and chill at least one hour until firm (or up to 3 days). 
  • Roll the cheese mixture into balls (I recommend 1/2 inch). Roll in the nuts and serve immediately. 
 photo marysig_zps976fc4b2.png

Print this post

1 comment:

  1. What a yummy looking recipe. I do love me some stinky cheese - and one bite at a time would be awesome.

    I wonder if the bacon would actually detract from the gorgonzola - I think rolling in nuts was a GREAT idea!

    ReplyDelete