Gorgonzola And Shallots Recipe
Make Gorgonzola And Shallots Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gorgonzola & Shallot Filling
Accompaniments & Finishing
Method
Gorgonzola & Shallot Filling
- 1
Prepare shallots
Peel and finely mince the shallots so they will soften quickly and distribute evenly through the cheese.
- 2
Sauté shallots
Heat 1 tablespoon unsalted butter in a small skillet over medium heat. Add the minced shallots and a pinch of salt. Cook, stirring frequently, until soft and translucent, about 4–5 minutes. Do not let them brown.
- 3
Combine with Gorgonzola
Lower the heat to low. Add the crumbled Gorgonzola to the skillet with the softened shallots. Pour in 1 tablespoon heavy cream and stir gently until the cheese begins to melt into a cohesive, slightly creamy mixture, about 2–3 minutes. If the mixture seems too thick, add another teaspoon of cream.
- 4
Season
Stir in 1 teaspoon freshly ground black pepper, 1 teaspoon chopped thyme leaves, and 1/4 teaspoon salt. Taste and adjust seasoning as needed. Remove from heat and keep warm.
Accompaniments & Finishing
- 5
Prepare bread
Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil (about 1 tablespoon total). Toast in the oven until edges are golden and crisp, 6–8 minutes. Remove and let cool slightly.
- 6
Assemble
Spoon a generous tablespoon of the warm Gorgonzola and shallot mixture onto each toasted bread slice. Garnish each crostini with a small sprinkle of chopped toasted walnuts or pecans if using, and a few leaves of chopped fresh parsley for color.
- 7