BelGioioso CreamyGorg Mousse with Apple and Thyme
This recipe reminds me of a chilly Sunday lunch in Apecchio, Italy. I had the most amazing pizza topped with local Gorgonzola and fennel fronds. That meal was a feast of flavors: salty, sweet toppings complimenting a yeasty fired dough… heaven.
- 7 ounces BelGioioso CreamyGorg rind removed
- 4 ounces BelGioioso Mascarpone
- 2 tablespoons chopped fresh thyme
- ¼ teaspoon sea salt
- 2 apples such as Honey Crisp or Aurora, sliced thin into crescents
- 3 tablespoons honey
- ¼ cup olive oil
- 1 baguette sliced into 1/2-inch pieces
- 3 tablespoons fennel fronds optional
- Heat oven to 375°F, brush one side of baguette slices with olive oil, arrange in a single layer on a baking sheet and bake 8 - 10 minutes.
- In a food processor, combine BelGioioso CreamyGorg, Mascarpone, half the chopped thyme, and salt. Process until smooth, scraping down the edges as needed. (Note: this mousse can be made up to 2 days in advance.)
- Spread about 1 tablespoon of Gorgonzola mousse onto toasted baguette. Repeat for all toasts. Drizzle toasts with honey, top with 2 apple slices per toast and sprinkle with thyme and fennel fronds (optional). Serve immediately.
It’s easier to puree the cheeses if they are at room temperature. Take them out of the refrigerator about 30 minutes before you’re ready to cook. Make it gluten-free by serving mousse as a dip for apples and gluten-free crackers. Adapted from foodie with a life