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 ½ 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.
Printable Recipe
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 ½-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.
Noble Pig - Cathy
I want a platter to myself...love all the flavors here!
Kiran @ KiranTarun.com
Perfect cute party food!
Paula - bell'alimento
Love these cheese cups I make them all the time and the rosemary added to is faboosh! xoxo
Erin @ Dinners, Dishes, and Desserts
These little cups are adorable, and I love how you made them! This is the perfect appetizer to have for a shower!
addie @ culicurious
great idea, Dara 🙂 a great twist on a classic!
Holly
what a great recipe and a wonderful idea to celebrate a friend's new baby with a virtual shower! I have pinned this and, if I can master making the cheese cups without burning the cheese, then this will become a great appetizer for me to share with friends. Thanks!
Lindsey (Cafe Johnsonia)
Absolutely brilliant! I'm totally making these for the holidays.
Elizabeth@ Food Ramblings
love the cheese muffin tin!
Nancy@acommunaltable
The only thing that would be better is if I had a couple of these IRL right now!! I think these just might be the perfect fall appetizer Dara - brilliant!!!
Alison @ Ingredients, Inc.
these look amazing Dara! LOVE
Angie
How exciting is a new baby! Your recipe looks perfect for a shower.
Liz @ The Lemon Bowl
Love all of these recipes!! Congratulations Jen!!
Jen @ My Kitchen Addiction
Thank you for such a sweet post, Dara! I am so lucky and blessed to have such great friends, and I am still somewhat speechless as I read through all of the blog posts. I will also add that it's very unlikely that my team will beat yours in our next fantasy football match up. I seem to have a knack for starting all of the wrong players!
And, I have to add that this is the *perfect* recipe for the shower. This recipe has all of the flavors of my favorite salad at a local restaurant, but in a mini form. I absolutely love gorgonzola and pear, and I can't wait to give these adorable little salad cups a try. Yum!
Bev @ Bev Cooks
Shuuuuuuuut UP.
Barbara @ Barbara Bakes
What a great idea! Perfect for a party.
Deborah
These are the perfect appetizer!!
Heidi @foodiecrush
I've made little parm cups like this but you hit it out of the park with gorgonzola. What a fab entertaining idea. But then, I'd expect nothing less coming from you!
Cassie
These are gorgeous. I'm salivating over here. I love the cheese cups! So versatile.
Rachel Cooks
I am loving all the baby shower recipes. Wish it were a real party! These are so fun and dainty!
DessertForTwo
So cute for a party! Love these 🙂