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Dec 28, 2012 09:36 AM

Blue Cheese Appetizers.....

I'm looking for some ideas for an appetizer using blue cheese. (Not just served with fruit/crackers. No cheese crackers either. Any suggestions?

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  1. I always enjoy blue cheese stuffed endive. I usually blend some blue cheese with cream cheese, crumbled bacon and some chopped chives. You can sprinkle your favorite crushed nuts on top.

    A crostini with caramelized onions or leeks and crumbled blue cheese is really nice.

    1 Reply
    1. re: ChervilGeorge

      love the endive/blue cheese combination. A small piece of serrano ham on top is good too.

    2. Blue cheese stuffed dates are quite good.

      These are addictive. I serve them every year on New Years Eve.

      Top puff pastry with blue cheese and fig jam and bake.

      Blend with cream cheese and toasted walnuts and serve with slices of pear.

      Bacon Blue cheese dip is decadent.

      5 Replies
      1. re: foodieX2

        I'll definately be trying the bacon blue cheese dip recipe. Sounds delicious! Do certain blues heat better than others?

        1. re: Phoebe

          Good question! Whenever I make the dip I just grab whatever hunk is available at my local Stop and Shop. Maybe I shouldnt say it but this dip goes so fast I go for quantity over quality.

          And if you want to go over the top at your next football party serve it with fresh thick cut french fries for dipping!

          1. re: foodieX2

            Wanted to report back that I made the dip for New Years and it was delicious!!! Disappeared quickly. Thanks!!!

            1. re: Phoebe

              So glad!! It's a keeper. Happy New Year!

          2. re: Phoebe

            Do certain blues heat better than others?
            Soft & semi-soft heat/melt a little more smoothly than semi-hard. Try Cabrales, Gorgonzola Dolce, Cambozola, Castello or Saga. The flavors vary from mild to pretty pungent, so that's a consideration based on personal taste.

        2. Blue cheese and walnut tartlets are delicious. So is an old-fashioned cheese ball made with gorgonzola, cream cheese, toasted walnuts and a little tabasco.

          1 Reply
          1. re: ChefJune

            What is the ratio of blue cheese to cream cheese? I have extra puff pastry in the freezer. Sounds perfect for tartlets. Also, what type of blue do you use?

          2. You can stuff mushrooms with bleu cheese, sundried tomatoes, pignolia and I don't remember what else.

            1. Grilled Stuffed Figs wrapped with Prosciutto

              Stuffed Olives....especially for Martinis

              8 Replies
              1. re: fourunder

                That's one of my favorites, figs and proscuitto with bleu cheese, I only forgot because I like to do it on the grill in summer. But it's not bad in the oven either. Great recommendation!

                1. re: coll

                  i make and LOVE these, but with bacon. i think it's criminal to cook good prosciutto.

                  1. re: hotoynoodle

                    I don't burn the prosciutto, just crisp around the edges, the cheese melts awfully fast; I wouldn't like with bacon despite the current popularity of such. Too much flavor overwhelming the poor little fig!

                    Sometimes when I feel poor, I make the figs without any meat, just the cheese inside and drizzled with balsamic vinegar etc when done, that's not bad either.

                    1. re: coll

                      didn't suggest you were burning anything. :) but at $20+ pp i simply can't bear putting the stuff in the oven. very thinly sliced ham also works well, and i sometimes will stuff an almond and bleu cheese inside the fig.

                      1. re: hotoynoodle

                        I don't buy good proscuitto that often, a few times a year; but wrapping figs and lightly grilling is one of my top uses when I do. Probably because my husband will actually eat figs then, otherwise he won't touch them with a 10 foot pole! I usually use gorgonzola dolce, another not inexpensive item, luckily he doesn't like nuts all that much because almonds (or pignolia?) sounds good, then it would really be it would be a really crazy food cost per fig.

                    2. re: hotoynoodle


                      Me too!!! Once heated, proscuitto's flavor has changed...and not for the better. Never understood the prosciutto wrapped asparagus recipes you see everywhere. I grill the asparagus first...then wrap it, after the asparagus is grilled. The proscuitto keeps its "original" flavor.

                      1. re: Phoebe

                        i cook the asparagus and then wrap it, and serve it room temp.

                        1. re: Phoebe

                          I think for me, it's more of a texture thing. I do love regular plain proscuitto, but we have it enough that I don't mind mixing it up.

                          And yes, asparagus too, a springtime favorite. It's a good way to get my husband to eat his veggies, although his doctor was horrified at the lengths I go to!