Gorgonzola Baked Apples With Balsamic Syrup Recipes

GOLDEN TOMATO BRUSCHETTA W/ GORGONZOLA & BALSAMIC SYRUP

Golden Tomato Bruschetta W/ Gorgonzola & Balsamic Syrup image

I grew "Golden Boy" tomatoes in my garden this year. If you are not familiar with that variety, they are wonderfully sweet and are an amazing shade of orangey-yellow! I threw this dish together one night all from bits and pieces I had leftover in the fridge. I toasted the bread plain, but feel free to grill ot toast it with a little olive oil and garlic. Also, shredded fresh basil leaves would be a nice addition as well.

Provided by Kozmic Blues

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 yellow tomatoes, peeled and chopped
1/3 cup sweet onion, chopped
1/3 cup red bell pepper, chopped
1 -2 teaspoon italian seasoning
1/4 cup gorgonzola, crumbled
1/2 cup balsamic vinegar
6 slices thick Italian bread, toasted
salt and pepper, to taste

Steps:

Toss the tomatoes, onion, red pepper, Italian seasoning, salt and pepper in a bowl.
Allow the tomatoes to release their juices.
Place the balsamic vinegar in a small sauce pan over medium heat.
Allow vinegar to gently reduce until it is the consistency of syrup.
Toss the crumbled Gorgonzola in the the tomato mixture.
Top slices of toasted bread with the tomatoes and drizzle the balsamic syrup over the top.

Nutrition Facts : Calories 159.7, Fat 4.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 354.5, Carbohydrate 25.2, Fiber 3.1, Sugar 1.4, Protein 7.3

PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS

Pork Tenderloin with Roasted Apples and Onions image

A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 8

Ingredients

1/4 cup balsamic vinegar
2 tablespoons maple syrup
3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Coarse salt and ground pepper
2 pork tenderloins, (12 ounces each), trimmed of excess fat
Buttermilk Mashed Red Potatoes

Steps:

Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

Nutrition Facts : Calories 332 g, Fat 9 g, Fiber 3 g, Protein 34 g

BALSAMIC GORGONZOLA PORTABELLA MUSHROOMS

Balsamic Gorgonzola Portabella Mushrooms image

Make and share this Balsamic Gorgonzola Portabella Mushrooms recipe from Food.com.

Provided by Italian Stallions K

Categories Vegetable

Time 25m

Yield 2-6 serving(s)

Number Of Ingredients 7

Ingredients

2 -6 portabella mushroom caps
4 tablespoons balsamic vinegar
2 tablespoons garlic, crushed
1/4 cup gorgonzola
1 pinch thyme
1 pinch salt
1 pinch coarse black pepper

Steps:

Preheat oven to 350°F.
Rinse mushroom caps.
Cut rough end off of stems.
Place caps stem side up.
Smear crushed garlic in caps (to your taste).
Sprinkle thyme salt and pepper (to your taste).
Sprinkle cheese over caps to taste (I prefer heavy cheese).
Drizzle Balsamic over caps, coating each
Bake for twenty minutes.
Remove from oven and drizzle juices from the bottom of the pan over caps.
Serve immediately.

Nutrition Facts : Calories 118.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 12.7, Sodium 329.3, Carbohydrate 11.9, Fiber 1.3, Sugar 7, Protein 6.1

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