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Best use of Gorgonzola/Blue Cheese

Ive been on an absolute obsessive kick lately with gorgonzola. Cant nearly get enough of it on anything: sandwiches, salads, burgers, straight up with beer, on pasta, on popcorn, with figs, and many others. Just love the stuff.

Is there anything out there that when paired with gorgonzola or that has a quality gorg as an ingredient that is just mind-blowing? Im up for pretty much anything as long as it can pair with a good beer.

Thanks, cant wait to hear some great ideas.

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  1. This past summer, while cooking at a private residence- I was asked to make spoon bread- and it had a healthy amount of blue cheese. Delicious! The cookbook was Fandango- a lifestyle book about the Santa Ynez Valley- but bet you could google and get 100's of recipes.

    I also, working at the same place, had the Chefs blue cheese sorbet.....now I love me some blue cheese- and to be honest, the thought of cheese sorbet grossed me out- but it was FANTASTIC! Creamy, smooth, a bite and just perfect on nice summer day...can't remember what we served it with- but it is a keeper of an idea, just waiting for the perfect meal to serve it with!

    2 Replies
    1. re: JalamaMama

      This post just reminded me of Joe H's epic gorgonzola dolce risotto recipe:


      and the equally epic follow-up:


      1. re: Ruth Lafler

        I think those two threads are the first I ever bothered to save (at the time, to my own PC).

    2. I have had a "grilled cheese" made with raisin bread and gorgonzola served with port. Sorry not a pairing with beer but really delicious.

      4 Replies
      1. re: TOgirl

        Wow, there is some interesting stuff on here that I had not thought of that I would love to try. Thank you.

        Im not a grilled cheese fan usually but raisin bread and port would be tremendous. Ill probably use some glazed balsamic syrup on it.

        As also mentioned below, experimented with pizza but nothing perfect yet- I will keep trying different combos.

        The cottage cheese thing sounds awesome too. Long live GORG....

        1. re: yankeefan

          About a dozen years ago our golf group made our first trip to Kiawah Island outside of Charleston, South Carolina. On most nights we ventured into Charleston for dinner, and on one evening we chose to dine at Magnolia's, a popular place in town. One of the specials for the evening was Filet of Beef with Gorgonzola/Blue Cheese Brown Gravy. It sounded weird, but it was winner.

          Our Group does not remember much of the golf action from a dozen years ago, but we all remember the Blue Cheese Brown Gravy.........so much we always re-order the dish whenever we go back to Magnolia's every other year since our first trip.

          1. re: fourunder

            You just reminded me of another great use for blue cheese. The day after Thanksgiving, we add it to leftover gravy and use it to make turkey sandwiches!

        2. re: TOgirl

          This sounds super delicious. I have some Gorgonzola, hence why I'm checking this thread ;), so I'm gonna hit up the store for some raisin bread.

        3. I recently roasted up a mess of beets and other root vegetables, and topped with crumbled gorgonzola - the cheese was a perfect compliment.

          1. Ripe, luscious strawberries...

            Cut strawberries in half, stuff with gorgonzola. Best with gorgonzola vs. blue or roquefort. (shrugs shoulders) I don't know, I just prefer gorgonzola over roquefort.

            1. It's also great with pear. I've been using Asian pears, because I have a tree. Toss diced pear with a little lemon juice, green onion, crumbled cheese and a very small amount of hot broth so that it melts a little; top with toasted pine nuts on hot pasta. I eat that a lot during pear season. I also have a pizza recipe I mean to try soon. Press grapes into the dough, cook until mostly done, add crumbled blue cheese and cook few minutes more. Drizzle with honey.

              1. I don't know if you can still get good peaches where you are but I love peaches grilled with the cavity filled with crumbled blue for the last few minutes and then drizzled with a little lemon juice and honey. Roasted apples with a good blue would be good too.

                I also like it mixed with cottage cheese and black pepper and eaten on crackers, crostini or stuffed in a pita with chopped apples and arugula.

                1 Reply
                1. re: tomatoaday

                  The grilled fruit with cheese sounds awesome!

                2. Actually, the way I eat most of my cheeses and the way I like it best is to just eat it alone, with nothing else!

                  2 Replies
                  1. re: green56

                    I agree, almost, about eating gorgonzola alone. It is just delicious. I also love it with tart apple slices. This is good news for me because apples are just coming into the market. Arkansas Blacks! The apple of the century.

                    1. re: oakjoan

                      Damn straight about the Arkansas Blacks. Those apples are perfect.

                  2. Melt it on top of garlic bread.

                    3 Replies
                    1. re: coll

                      Or you can whip it in with garlic and butter then slather a loaf of french bread, and wrap the loaf in foil. Bake at 325 for 15 minutes, then open it up and drop crumbles, and run it under a broiler. The best blue cheese garic bread ever.

                      Or do the same, and then take medium rare sliced steak, do as above but layer with the steak, and then the blue cheese crumbles then wrap in foil and bake at 325 for 15 mins. Then open it up, blue cheese crumbles on top then run under the broiler for the what I think is the best steak and blue cheese/garlic sandwich.

                      Make two longish oblong patties of ground sirloin, then press a mix of butter and blue cheese in the center salt and grind fresh black pepper. Grill to medium rare, add grilled onions. Eat on french bread rolls with dijon mustard and fresh frisee.

                      Add a nice layer of Roquefort to a french dip sandwich(butter and grill the bread first, then add the blue cheese) with grilled onions... then dip as usual, serve with a nice pinot noir and salad.

                      And I think one of my all time favorite salads is mixed baby greens, with lots of in season bosc pears,good Gorgonzola or Roquefort crumbled and balsamic vinegar a little drizzle of olive oil, and then walnuts that are candied with a sugared-ginger crust.

                      Rare beef with Gorgonzola then wrapped in a lettuce leaf for an easy satisfying appetizer. Oh,and its great with dried cranberries on crackers.

                      1. re: chef chicklet

                        Oh, oh, oh, my mouth is watering. Off to the store right now, must try your steak, blue cheese/garlic sandwich.

                        Thank You!

                        1. re: byeCalihelloBahamas

                          haha!! mine too, it's only about 8:30am, and I would dearly love one right now!

                    2. Blue cheese is my favorite food. My desert island food. When I've had the kind of day I've had today, I just take a small slice and savor it. I also have a recipe for a rolled cracker with blue cheese and black pepper that is terrific. Another favorite is sour cream mixed with tons of crumbled blue cheese, a touch of garlic powder (there - I admitted it, I find good uses for garlic powder), then I grind tons of black pepper into the mix. This is great with vegetables and crackers and also makes a great sandwich spread. Also pretty good with hot wings.

                        1. Went to lunch at a local brewery last weekend. Had one of their apps on the menu. Beer bread served with blue cheese butter. It was really good with beer.

                          1. Softened in micro and then piped into large green pitted olives. great by themselves or plopped into a martini adding a wonderful bc/gorg murkiness to the drink.

                            1. once had a pizza with carmelized onions and gorgonzola. it was delicious!

                              2 Replies
                              1. re: lrbarbie

                                One of the best things I ever made was pizza dough, no sauce, just some olive oil, caramelized leeks, fresh rosemary and Gorgonzola, S&P. Hmmm, did I put a few black olives on there too?

                                Also, a house stand by is a cassarole of polenta slices layered with blue cheese, sauteed zucchini, tomato sauce and rosemary.

                                1. re: lrbarbie

                                  This makes great grilled cheese or quick pasta. If you have morels and/or asparagus all the better. On pizza I add a few olives, and after its cooked top with lightly dressed arugula salad.

                                2. With cut up melon, pear, apple, and similar fruit; in a gorg and honey sandwich; ...

                                  1. At Eat Nopal's house, he hosted a taquiza and easily one of the best tacos I have had in my life was his chipotle chicken with a roquefort crema. Sooo good.

                                    1. My favorite blue cheese dip - be sure to use a good quality blue. I like St. Agur.

                                      Blue cheese and caramelized shallot dip

                                      1. Homemade gnocchi with gorgonzola cream sauce. Heavenly.

                                        2 Replies
                                        1. re: fets

                                          I am going to try a gorgonzola cream sauce Thursday night for dinner. Thinking about Marcella Hazan's recipe. How do you do yours, fets? thanks.

                                          1. re: foxy fairy

                                            Yup, gnocchi with a gorgonzola walnut sauce...

                                            Other favorites:
                                            Plain, with an amazing Sauternes -- life altering:
                                            On top of grilled burgers, with onion compote or pickled red onions:

                                            And, you may want to read one of the most famous Chowhound threads of all time -- it's a hoot!
                                            "Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce "

                                            Also see:
                                            "The all-time classic Chowhound threads"

                                        2. I've never tried it with gorganzola, but burgers stuffed with blue cheese are outstanding. I take 5 oz. of ground sirloin, form into a ball, make a hollow in the middle and wrap the meat around 1/2 oz. of crumbled blue cheese and form into a patty. Grill it until it's done the way you like it, grab a cold one and enjoy.

                                          1. I've made a pizza, if you can call it that, using a cream sauce flavored with prepared horseradish and dijon as the base on thinly rolled pizza dough, then sprinkled with mozzarella, parmesan and romano, covered with carmelized onions, and then sprinkled with gorgonzola and topped with thinly sliced raw rib-eye. It cooked for the usual pizza time on a preheated pizza stone at 475 or so.

                                            The overall flavor was really good and the steak doesn't get badly overcooked if you start with raw meat. I tried to think about my favorite beef combinations and this seemed to combine most of them, but could use whatever you like. It would also be good with a nice aged cheddar in place of the mozzarella combo, but that might put the flavors over the top.

                                            1. many moons ago my (ex) hubby and I went to a little restaurant in Florence overlooking the Arno and close to the Ponte Vecchio and there I had a steak topped with gorgonzola. OMG I still remember it to this day 20+ years later. It was heavenly.

                                              As someone else said stuffed into olives is good too.

                                              1. I like it in a quesadilla with cream cheese or American Neufchatel, pears or apples and walnuts.

                                                1. Gorgonzola "blue cheese burgers."

                                                  1. One of the things we love is linguini--Italian (whole wheat is great) with toasted walnuts and blue or gorgonzala. Just cook 8 oz. linguini very al dente, drain. Heat a couple of tbsp. of good evoo and throw in about 1/2 cup walnut pieces and cook for a few min. until toasted. Put the linguini back in the pan and add about 3 or 4 oz. of cheese. Stir and serve--Ummm.

                                                    1 Reply
                                                    1. re: pepperqueen

                                                      We had ribeye tonite with gorg just sprinkled on while it's resting so it melts. Field greens (or another strong lettuce mixture) with vinaigrette and pears or apples or raisins sprinkled with gorg and walnuts or pecans. I also like it with pasta and walnuts, pretty much as described above and garnished with Granny Smiths and I've made a gorg 'alfredo', but just the evoo and cheese is really fast and simple. Apples with pasta seems weird, but it's good.

                                                    2. A friend used to do red grapes coated in gorgonzola (maybe cream or cream cheese to make it more pliable) and toasted hazelnut bits. I think she said it was a Martha Stewart recipe. They were DIVINE.

                                                      1. There are alot of great ideas here. I'm def. trying some of these.

                                                        1. I've grown nicely from my "only when I'm having wings" phase into trying blue cheese with many foods. I enjoy melting it on a homemade buffalo burger, making a guacamole/blue cheese combo to spread on the burger bun, and lastly I love topping homemade pizza with blue cheese!

                                                          There are some great sounding ideas in this thread to try out.

                                                          1. A local restaurant makes an AWESOME gorgonzola cream sauce over homemade gnocchi. My favorite restaurant comfort food.

                                                            I like to roll grapes in blue cheese/cream cheese mixture and then roll that in pistachios. Terrific little appetizer or snack.

                                                            1. I used to make blue cheese stuffed mushrooms. All you have to do is clean out your mushroom caps. Chop up the stems mix with blue cheese, chives, and one egg yolk. Stuff the mushrooms and bake for ten minutes or so. Very good was always a dinner date recipe. rodeo

                                                              2 Replies
                                                              1. re: rodeo

                                                                Hmmm... the egg yolk is to make it stick together? It doesn't taste eggy, right? I think I might do that with my usual mushroom stuffing -- sautee the stems with a little onion or shallot, add a little cream cheese and bread crumbs, and the blue cheese, and maybe some rosemary. YUM. thanks for the idea.

                                                                1. re: foxy fairy

                                                                  Yes egg yolk is just the binder. It doesnt taste eggy. A good friend told me about it years ago

                                                              2. I'm wondering, has anyone tried the Point Reyes Blue Cheese? What did you think?
                                                                I didn't care for it, too wet to creamy... anyone else?

                                                                6 Replies
                                                                1. re: chef chicklet

                                                                  We love it, though it is too expensive for us most of the time, so many other choices.

                                                                  Believe it or not, there is a packaged brand, Treasure Island I think, that we really love. Comes already crumbled. Top notch for the many uses in our household.

                                                                  If I were making something "fancy", I would go to the cheese shop, upper end maket and explore....I like the the veinie ones vs the ones with nuggets of mold.

                                                                  It is very cool to go to Pt Reyes and watch the creamery in action.

                                                                  1. re: JalamaMama

                                                                    I have used treasure for years, making dressing for salad mainly. Its not bad for inexpensive blue cheese.

                                                                  2. re: chef chicklet

                                                                    I really like it as well - I wonder if the "wet" part was from it not being stored properly at some point?

                                                                    1. re: MMRuth

                                                                      I'm wondering that now too. The taste wasn't bad or I guess I don't know how to tell if blue cheese has turned. But the texture sure was not what I would of expected. The person that opened it for me said that it was not a "dry" blue cheese, after I commented that it seemed sort of wet.
                                                                      I will try it again. It is pretty pricey, $25 per pound. It is really great that they let you taste these first.

                                                                      1. re: chef chicklet

                                                                        Right - it's not crumbly like some blue cheeses. When I was thinking of wet, I was thinking of a little sliminess (sp?) - the kind you get if it's been wrapped in saran wrap sometimes. I think of it as being a bit creamy, rather than then wet. Maybe taste it again next time - but if you don't like it, I wouldn't get it again!

                                                                        Edit - hmm - here they describe it as crumbly:


                                                                        1. re: MMRuth

                                                                          Maybe it's like gorgonzola dulce? As opposed to regular.

                                                                  3. burger shakes and fries has gorgonzola as a choice for the cheese on their burgers....i usually alternate with cheddar on my burger......getting it every other time i go there....

                                                                    btw if you are in the greenwich,ct area or portchester,ny, try this place for a good burger

                                                                    1. Cut ripe figs with an X pattern and stuff with cheese. Wrap with bacon or prosciutto (Optional) and grill to slight char on fig and melty oozey cheese. Cold Cold beer to cleanse between bites.

                                                                      1. Melt 8 ounces Gorgonzola into 1/2 pint double (heavy?) cream until just at the boil. Makes a great pasta sauce for four people (1 lb dried penne pasta, cooked, needed). Green salad required.

                                                                        NOT on the F-Plan diet, but tastes great and a good way to introduce kids to the loveliness of blue cheese. Also handy for the enemy (veggies).

                                                                        1. http://www.epicurious.com/recipes/foo...
                                                                          It is addictive - I can never make enough to satisfy my family and neighbors

                                                                          I have also added gorgonzola to a basic bechamel sauce and served it as the sauce for mushroom ravioli's

                                                                          4 Replies
                                                                          1. re: folprivate

                                                                            YES. I am doing this Thursday... with some sauteed mushrooms too. I'm going with Marcella Hazan's gorgonzola sauce -- melt 1/4 lb gorgonzola into 1/2 cup heavy cream, 1/3 cup milk, 3 Tbsp butter, and add with hot mushroom tortellini. I guess I just sautee the actual mushrooms up in a small --separate-- pan (right?) and add them in when I combine the pasta and sauce. Does that sound right?

                                                                            1. re: foxy fairy

                                                                              You could saute them separately to get some of the moisture out of the mushrooms. But be careful any excess liquid left in the pan after you sautee the mushrooms doesn't give the sauce a grey tint. I use the sauteed mushrooms as the filling for the ravioli's rather than put them in the sauce.

                                                                            2. re: folprivate

                                                                              Now THAT sounds delicious...running to get a napkin to wipe the drool from my mouth. Love the artichoke and prosciutto combo

                                                                              1. re: folprivate

                                                                                Made this last night and you're right...I ate it till I almost got sick... I'm trying the exact same recipe with gruyere instead of gorg. tonight..served with a fresh sliced baguette for a fondue-esque effect. Stay tuned.

                                                                              2. i've put blue/gorg together with roasted or mashed sweet potatoes.. lean toward the savory when seasoning the potatoes, but a little buckwheat honey adds to the complexity, as does crushed black pepper, sea salt and, say, thyme or fresh marjoram

                                                                                1. Gorgonzola/walnut salad: 2 heads butter lettuce, 1 carton grape tomatoes, 1 bag walnut pieces toasted x 15min @350, gorgonzola cheese crumbled to your taste, 1 can pears cut up into little pieces. Throw together with salt, pepper, and Ken's Sweet Vidalia Onion Lite dressing. Delicious!

                                                                                    1. re: dockhl

                                                                                      I had this, fiance cooked it from a Cuisine At Home magazine recipe last night..it was good, not great, but good. Looks like the same recipe. She added some more red pepper flakes because we usually love red pepper flakes with pasta, but I think...actually less than the recipe calls for would be better.

                                                                                    2. In my zeal to find more and more gorgonzola ideas, I came across this one on epicurious (four forks!) --
                                                                                      Crostini with mushrooms, prosciutto, and blue cheese



                                                                                      1. Stuffed into dates, wrap the dates in 1/2 piece of bacon, and bake for 10 minutes at 450. Or this amazing pasta sauce... reduce port wine in a saucepan (maybe 1/2 cup? Reduced to 1/4 cup?), then add butter and shallots, simmer for a few, add heavy cream, simmer until it thickens and then throw in a ton of gorgonzola! Toss with pasta, or serve over grilled chicken. If you don't mind a purple sauce, this is for you!

                                                                                        1. I love a crisp wedge of iceberg lettuce drizzled with a creamy bleu cheese dressing. I like some chunks of the bleu cheese in it and some nicely crisped gourmet bacon bits.

                                                                                          1. I made a sweet/savory dessert blintz using gorgonzol. It was DELICIOUS! Very different and best of all, it can be made ahead of time and then assembled last minute.

                                                                                            Gorgonzola Cheese Blintzes with a Concord Grape Sauce*

                                                                                            makes about 15 blintzes


                                                                                            For the Blintzes (from How Stuff Works


                                                                                            3 eggs
                                                                                            1-1/4 cup milk
                                                                                            1 cup All-Purpose flour
                                                                                            1 tablespoon corn starch
                                                                                            1/2 teaspoon salt
                                                                                            2 tablespoons butter at room temperature
                                                                                            For the Filling

                                                                                            1/2 cup ricotta cheese
                                                                                            1/2 cup cream cheese at room temperature
                                                                                            1/2 cup crumbles Gorgonzola or Gorgonzola dolce
                                                                                            For the Concord Grape Sauce

                                                                                            4 cups concord grapes (reserve a small handful to garnish at serving)
                                                                                            3 tablespoons water
                                                                                            3-4 tablespoons sugar to taste
                                                                                            For the Topping

                                                                                            sour cream


                                                                                            For the Blintzes

                                                                                            Combine all ingredients except butter in a food processor or blender. Mix until fully incorporated. Heat a 6-8 inches nonstick pan over medium heat. Dab a pastry brush into butter and spread a small amount in pan to coat. Add enough batter to just coat the pan. Swirl pan to evenly distribute batter. Cook 1-2 minutes on each side, allowing blintz to get golden brown. Transfer blintz to plate and stack them as you go.

                                                                                            For the Filling

                                                                                            Combine ricotta, Gorgonzola and cream cheese in food processor until smooth.

                                                                                            For the Concord Grape Sauce

                                                                                            Heat a heavy bottomed sauce pan over medium heat. Add grapes, water and sugar. Bring to a low simmer and cook uncovered for 20 minutes. Strain grapes through a chinois or fine sieve. Return sauce to pan and simmer on low until the sauce is thickened.

                                                                                            To Assemble

                                                                                            Add 2 teaspoons of filling to the top 1/3 of blintz. Roll over top and fold in sides. Roll blintz like a fajita to make a package. Brown blintz in a non-stick pan using small pat of butter. Cook on each side for 1-2 minutes, until the blintz is browned. Plate blintz and drizzle grape sauce over top and sides. Add a small dollop of sour cream on top and garnish with concord grapes.

                                                                                            *Everything can be made a day or two ahead of time, then reheated and assembled prior to serving. The blintzes can be wrapped and frozen for one month.

                                                                                            1. My mouth is watering. One of my favorite ways of eating Gorgonzola or Stilton is to stuff a good chunk into a Medool date. These are wonderful accompaniments to some red wines (I like them with a Malbec or a Cab).

                                                                                              1 Reply
                                                                                              1. re: spm

                                                                                                So, this may seem like a silly question, but when you do these grapes and figs and things, do you put them on picks? They sound delicious, but aren't they messy?

                                                                                              2. I adore blue cheese ice cream, and have made it with various kinds, including stilton. It tastes great with cooked fruit (e.g. braised pears) and a balsamic reduction. Here's a good recipe:


                                                                                                I left out the corn syrup and used more sugar (3x, I think) instead. It should taste *really* sweet before you put it into the ice cream maker - for some reason freezing it reduces the perceived sweetness.

                                                                                                1. Blue cheese coleslaw made with that fabulous Smokey Blue cheese from the Rogue Creamery. Best stuff ever! Wonderful on a pulled pork sandwich. Mmmmmm........


                                                                                                  1. We love Blue Cheese or Gorgonzola topping grilled steaks & burgers. A Maitre de in Quebec YEARS ago influenced my love of table-side blue cheese dressing. Crush a big clove l'ail (garlic) with a small amount of salt in a wooden salad bowl. Add a small amount of Xtra Virgin Olive Oil, cracked Poivre (pepper), blue cheese...press & mix all with a wooden spoon. Add romaine, croutons n'toss. I sometimes use roasted pine nuts or pecans...adding them with the laitue (lettuce). I also make a blue cheese, or Gorgonzola spread: Lot's o' garlic mashed in a mortar, with olive oil & fresh rosemary & pepper. Add a teensy bit of Worcestershire, and salt.

                                                                                                    2 Replies
                                                                                                    1. re: PotShard

                                                                                                      That sounds so much better than the creamy stuff I think of as Bleu Cheese Dressing!

                                                                                                      1. re: PotShard

                                                                                                        No one has mentioned this, but blue cheese goes really well with fresh garden tomatoes! I make a tomato sandwich and just put blue cheese dressing on both sides of the bread - delicious - must try it with gorganzola, I am sure this would be a great combination

                                                                                                      2. Another great one that slipped my mind -- baked stuffed potatoes with blue cheese and rosemary. These are so easy -- sour cream, blue cheese, butter, garlic, rosemary. Stuff the potatoes. EAT. A great and simple side dish that is unusual enough to serve to guests. Discovered these by accident one night trying to put a meal together from odds and ends left at the beach cottage... you never know how serendipitous such a culinary evening might be!


                                                                                                        1. I really enjoy mixing it into guacamole, which would go really well with chips and beer.

                                                                                                          1. This weekend, on a pastrami panini, I combined a handful of gorgonzola with mayonnaise to make a creamy sauce to lather the bread.

                                                                                                            Worked well, long live GORG.

                                                                                                            1 Reply
                                                                                                            1. sprinkle/spread some blue cheese on portabello mushrooms, a slice of tomato (or more than one if the tomato is much smaller than the mushroom cap) a bit of garlic, S&P to taste

                                                                                                              put it in the oven, or even better on the barbecue so that the cheese melts, the mushroom and tomato both cook a bit.

                                                                                                              1. Simple & easy dessert:
                                                                                                                Crush hazelnuts or pistachios into a gravel, press cut side of a wedge of Gorgonzola (dolce, for best results) into nuts, drizzle with orange blossom honey. Viola!

                                                                                                                1 Reply
                                                                                                                1. re: lunchbox

                                                                                                                  Very nice! Love the idea of all three together. Great dessert idea.

                                                                                                                2. Fillet of Beef with Blue Cheese Mascarpone
                                                                                                                  (Inspired by Paula Lambert, The Mozzarella Company, Dallas, TX)

                                                                                                                  makes 6 servings

                                                                                                                  Blue Cheese Mascarpone
                                                                                                                  1/2 cup (8 ounces) Mascarpone
                                                                                                                  3/4 cup (8 ounces) crumbled blue cheese, at room temperature (we usually use Gorgonzola)

                                                                                                                  a 3-pound tenderloin of beef (fully trimmed weight), tied to hold shape while cooking
                                                                                                                  8 fresh rosemary sprigs
                                                                                                                  1/4 cup extra virgin olive oil
                                                                                                                  Freshly ground black pepper

                                                                                                                  1. Place the Mascarpone and the blue cheese in a small bowl. Mash into a smooth paste using a fork. Cover with plastic wrap and place in the refrigerator.

                                                                                                                  2. About two hours before cooking, place fillet in a bowl and marinate in the olive oil and 4 sprigs of rosemary.

                                                                                                                  3. Heat the oven to 425 degrees F.

                                                                                                                  4. Oil a roasting pan. Season the fillet with sea salt and freshly ground pepper to taste and place in the pan. Roast for a total of 25 to 30 minutes. The meat should be springy to the touch when done.

                                                                                                                  5. Transfer the roast to a warmed platter. Remove the Blue Cheese Mascarpone from the refrigerator and spoon it over the fillet. Spread it over the fillet with the blade of a knife. Allow the meat to rest for 10 minutes. The Mascarpone will melt from the residual heat of the fillet and become a sauce.

                                                                                                                  6. Just before serving, slice the fillet on the bias against the grain into slices about 1/2 inch thick. Garnish with sprigs of rosemary. Spoon the melted Blue Cheese Mascarpone sauce over the fillet.

                                                                                                                  1. A CH told me to use the crumbled gorgonzola stuffed inside a peach that's been sliced in half and pitted. Then roasted until tender. I found that roasting the peach 15 minutes first and then stuffing the cheese made for a better result but the combo was heavenly.

                                                                                                                    2 Replies
                                                                                                                    1. re: HillJ

                                                                                                                      Two kinds of gorgonzola: dolce and piccante. I love the piccante in any kind of crostini, sauce or salad, especially an arugula salad with pears and hazelnut and a balsamic dressing with a bit of honey. I love the dolce with fruit - try grilling a peach and topping it with gorgonzola dolce while it's warm, with a sprinkle of toasted almond. Love the simple classic polenta with gorgonzola dressing.