Gorgonzola pastry bites
Gorgonzola pastry bites

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, gorgonzola pastry bites. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer.

Gorgonzola pastry bites is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Gorgonzola pastry bites is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook gorgonzola pastry bites using 4 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Gorgonzola pastry bites:
  1. Take Round of puff pastry
  2. Make ready Gorgonzola
  3. Take Red onion
  4. Prepare Chopped nuts to garnish

These mini gorgonzola tartlets are rich, creamy & perfect for a simple supper. Find lots more dinner ideas for two & summer recipes at Tesco Real Food. My Lemon Puff Pastry Pockets, Spinach Ricotta Puff Pastry Parcels, and these Mini Gorgonzola Tarts are all quick to But you could also reheat them a little bit in the oven. With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme.

Steps to make Gorgonzola pastry bites:
  1. Cut pastry into small bite sized rounds. Blind bake until very nearly cooked at 200 (about 10 mins)
  2. Add a small amount of Gorgonzola, a thin slice of red onion, bake for another 5 minutes. Leave to cool then garnish with chopped nuts :)

Cook the pasta following pack instructions..and Gorgonzola are really a wow for a low-carb and gluten-free side dish, but make them without the Gorgonzola if you prefer! In a food processor, combine Gorgonzola cheese and butter. Gorgonzola is a veined Italian cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Remove the paper and beans, and return to the oven until the base is golden.

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