Gorgonzola Thyme Stuffed Olives Recipe 415 Recipes

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES

Steps:

• In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
• Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

GORGONZOLA-THYME-STUFFED OLIVES RECIPE - (4.1/5)

Steps:

• In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into a glass container. MAKE-AHEAD: Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.

GORGONZOLA STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE

Steps:

• Combine gorgonzola, thyme, pepper and prosciutto in a bowl. Cut a horizontal slip through the thickest portion of each chicken breast half to form a pocket. Spoon 3 tablespoons of cheese mixture into each pocket. Season chicken with salt and pepper.
• To make the sauce, place strawberries in a small saucepan. Partially mash strawberries with a fork or large spoon. Stir in sugar, vinegar, broth, coriander and black pepper.
• Bring mixture to a boil. Reduce heat and simmer until mixture has reduced to 2/3 cup, this should take about 30 minutes.
• Strain strawberry sauce through a sieve over a bowl. Discard the solids. (I actually left the sauce as is and did not strain.).
• Heat olive oil in a large skillet over medium heat. Cook chicken 5 minutes per side, or until browned and completely cooked. Serve with sauce.