| 1. | 2 cups ( 8 ounces ) blue or gorgonzola cheese, crumbled
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| 2. | Spread the potato-Gorgonzola mixture onto the toasted baguette slices.
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| 3. | In a small bowl, mix Gorgonzola with ricotta and sherry.
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| 4. | Add Gorgonzola and cook, stirring frequently, until cheese melts.
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| 5. | -- Amy Culbertson GRAPES WITH GORGONZOLA AND PECANS Yields about 48
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| 6. | Renowned Milanese cheeses are gorgonzola ( from the taleggio and quartirolo.
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| 7. | Crumble Gorgonzola and sprinkle over slices; season to taste with pepper.
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| 8. | 1 / 2 pound Gorgonzola, Roquefort OR other blue cheese
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| 9. | Stir in the Gorgonzola thoroughly, and season with salt and pepper.
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| 10. | 3 { ounces Gorgonzola or Roquefort or other sharp blue cheese
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