Gorgonzola Cream Hors d'oeuvres Three Ways Recipe

Name: Gorgonzola Cream Hors d'oeuvres Three Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups Philadelphia Light Brick Cream Cheese Spread, softened; 1-1/2 cups Gorgonzola cheese, softened; Peruvian Purple Potatoes with Pine Nuts & Edamame; 48 each miniature purple potatoes, cut in half; 1/4 cup pine nuts, toasted; 144 each edamame (shelled), cut in half; Belgian Endive & Fresh Figs; 16 each fresh figs, stemmed, each cut into 12 slices; 8 doz. Belgian endive leaves, cut into 4-inch lengths; 96 each Italian parsley; Mini Croustades with Grapes & Mint; 8 doz. mini croustade shells; 96 each fresh mint leaves; 8 doz. green grapes, cut crosswise in half

Servings: persons

1-1/2 cups Philadelphia Light Brick Cream Cheese Spread, softened
1-1/2 cups Gorgonzola cheese, softened
Peruvian Purple Potatoes with Pine Nuts & Edamame
48 each miniature purple potatoes, cut in half
1/4 cup pine nuts, toasted
144 each edamame (shelled), cut in half
Belgian Endive & Fresh Figs
16 each fresh figs, stemmed, each cut into 12 slices
8 doz. Belgian endive leaves, cut into 4-inch lengths
96 each Italian parsley
Mini Croustades with Grapes & Mint
8 doz. mini croustade shells
96 each fresh mint leaves
8 doz. green grapes, cut crosswise in half

1
Beat cream cheese spread with mixer until creamy.
2
Add gorgonzola; mix on low speed just until blended.
3
Spoon into pastry bag fitted with star tip.
4
Peruvian Purple Potatoes with Pine Nuts & Edamame: Steam potatoes 10 to 12 min.
5
or until tender.
6
Cool completely.
7
Trim bottoms of potatoes to allow them to sit level.
8
Pipe 1/3 oz.
9
(10 g) cheese mixture onto each potato half.
10
Top each with 1/8 tsp.
11
(0.5 mL) pine nuts and 3 edamame pieces.
12
Belgian Endive & Fresh Figs: Overlap 2 fig slices in each endive piece.
13
Pipe 1/3 oz.
14
(10 g) cream cheese mixture onto lower end of figs; top with 1 parsley leaf.
15
Mini Croustades with Grapes & Mint: Pipe 1/3 oz.
16
(10 g) cream cheese mixture into each croustade shell; top with 1 mint leaf.
17
Place 2 grape halves, cut-sides up, on opposite sides of mint.

2199

kcal

Calories

Fat

385

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cups Philadelphia Light Brick Cream Cheese Spread, softened, 1-1/2 cups Gorgonzola cheese, softened, Peruvian Purple Potatoes with Pine Nuts & Edamame, 48 each miniature purple potatoes, cut in half, and more.

Yes, Gorgonzola Cream Hors d'oeuvres Three Ways falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gorgonzola Cream Hors d'oeuvres Three Ways

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions