I’m bringing these fun Gorgonzola Cheese Cups filled with a Pear and Hazelnut Green Salad to a surprise virtual baby shower. There’s nothing more exciting than the imminent arrival of a new baby. When that baby is coming to someone as sweet as Jen of My Kitchen Addiction and her husband, that calls for a celebration, full of great food and drinks.
While I know Jen through her wonderful blog (full of amazing sweet and savory dishes, as well as helpful “how to” ideas), I also know her through a decidedly non-food channel.
Many of you may not know this, but Jen is also the venerable leader of Cookie Crushers, the fantasy football team that just might pummel my team, Panfrying Pigskins, in our next matchup. While the weekly competition is fierce in our league, it’s all in good fun. Of course, we do still manage to sprinkle in conversations about football and tailgating food. You just can’t tackle the “food lover” out of a group of food bloggers.
When Tracy of Sugarcrafter and Amber of Bluebonnets & Brownies came up with the idea of honoring Jen and her little one with a virtual baby shower, I started dreaming of different treats or appetizers I could bring.
Immediately, my mind wandered to my Crispy Parmesan & Rosemary Cups with Spinach & Strawberry Salad. However, I wanted to put a fall twist on it. One of my favorite fall salads is a classic lettuce mix with pears, nuts and Gorgonzola cheese. Of course, you see that salad in almost every restaurant, done in the same way each time.
In this version, the Parmesan and Gorgonzola cheeses are melted into a golden brown circles and gently pressed into muffin tins to form crispy cups. The rest? Just toss baby lettuces with chopped fresh pear, toasted hazelnuts and a simple vinaigrette of balsamic vinegar and extra-virgin olive oil. Gently place the salad inside the cooled cups for a pretty, original appetizer.
Congratulations, Jen! I can’t wait to hear about the arrival of your little one.
The recipe:
In a small bowl, combine the Parmesan cheese and flour.
Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Sprinkle 1 teaspoon of Gorgonzola cheese over the Parmesan cheese.
Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 to 1 1/2 minutes.
Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 to 30 seconds.
Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups. Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.
In a medium bowl, combine spring mix, toasted hazelnuts, pear, and a simple vinaigrette made of the olive oil and balsamic vinegar. Only use enough vinaigrette to lightly dress the salad.
Place the cheese cups on a serving platter and gently fill with the salad. Serve immediately.
Gorgonzola Cheese Cups with Pear & Walnut Green Salad Recipe
Ingredients
- 1 cup packed Parmesan cheese
- 8 teaspoons Gorgonzola cheese
- 1 teaspoon all-purpose flour
- 1 cup packed baby spring mix
- 2 tablespoons chopped hazelnuts lightly toasted
- 1 Bartlett pear cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- In a small bowl, combine Parmesan cheese and flour.
- Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Sprinkle 1 teaspoon of Gorgonzola cheese over the Parmesan cheese.
- Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 to 1½ minutes.
- Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 to 30 seconds.
- Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups. Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.
- In a medium bowl, combine spring mix, toasted hazelnuts, pear, and a simple vinaigrette made of the olive oil and balsamic vinegar. Only use enough vinaigrette to lightly dress the salad.
- Place the cheese cups on a serving platter and gently fill with the salad.
- Serve immediately.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Jen at The Three Little Piglets
Those are just gorgeous! And such a clever way to make salad a finger food for parties!
Donna
Wow – what a delightful twist to add gorgonzola!
Amber | Bluebonnets & Brownies
Dara, thank you so much for this beautiful post for Jen’s shower. Such a perfect perfect appetizer for Fall, and for a little autumnal baby! I think I’d love to have these at my next dinner party too.
Tracy
Oh my goodness, I can’t even tell you how perfect these beautiful little cups are!! Not only for Jen’s shower, but for a lazy Sunday watching football (you know I’ll be making them asap)! Thank you so much for bringing these along!
Dara @how_to_eat
These look beautiful! What a creative spin on the traditional salad appetizer.
Kari@Loaves and Dishes
I love cheese cups! You’ve made them even better with blue cheese. What great flavor combos!
Frank @Memorie di Angelina
Who knew that party food could be so delicate, so healthy and so delicious?
carrian
These look fantastic!
Laura (Tutti Dolci)
I love these, what great little salad bites!
bridget {bake at 350}
A. Dara, your photography is so beautiful!
B. Fantasy football! I had no idea!
C. These salad cups are WAY TOO cool! I just love them! So creative!