Start your cheese-centric meal off right with an appetizer of Creamy Artichoke Dip With Gorgonzola & Fontiago.
Last Updated March 2017
Fall Cheese Recipes
Exciting Recipes With Cheese
Page 1: Creamy Artichoke Dip With Gorgonzola
& Fontina Cheese
CAPSULE REPORT: You can compose an entire dinner of cheese dishes, from appetizer to dessert, as we’ve done here, inspired by our visits to the famous Parisian restaurant Androuet. There, the menu consists entirely of cheese dishes (onion soup with Saint-Nectaire, fried Camembert, ravioli de chèvre, Roquefort tart, Issau Iraty raclette and dozens more) or plates of cheese (you can select from more than 100 types). Here are eight recipes, popular in America, that have been developed with cheese by master chefs across the country for the award-winning cheese maker Roth Käse, of Wisconsin. The recipes incorporate seasonal ingredients and flourishes, but most can be enjoyed year-round. This is Page 1 of an eight-page article. Click the links below to navigate among the recipes. Learn more about cheese by skimming through our Cheese Glossary.
All-Cheese Dinner Menu
Creamy Artichoke Dip With Gorgonzola & Fontiago
This sophisticated spin on a classic appetizer was developed by Chef Talferd Jude of Kitchi Gammi Club in Duluth, Minnesota. You can serve it with a variety of dippers, such as crudités, pita and tortilla chips.
It’s fun to serve it in a carved out bread bowl, too. Fontiago, an original cheese recipe created by Roth Käse, is part-Fontina (creamy and meltable) and part-Asiago (tangy and nutty). If you can’t find it locally, you can order it at RothKase.com, or substitute Fontina.
Gorgonzola is a village in the province of Milan, in northern Italy. Its claim to fame is as the birthplace of Gorgonzola cheese, in 879 C.E., although the claim is disputed by the neighboring town of Pasturo. Once a farming community (as were most towns), today Gorgonzola is a bedroom community with three stops on the Milan Metro. No Gorgonzola is made in Gorgonzola anymore (although it is still made in Pasturo).
Yields 12 to 16 servings.
- 1 table spoon butter
- 2 cloves garlic, thinly sliced
- 1 shallot, minced
- 1/4 cup white wine
- 1 teaspoon fresh lemon juice
- 1 pound fresh artichoke hearts
(or defrosted frozen), chopped
|Roth Käse Mezzaluna Gorgonzola.
- 3/4 cup chicken stock
- 3/4 cup heavy cream
- 2 tablespoons cornstarch
- 10 ounces Fontiago (substitute Fontina), cubed and dusted with cornstarch
- 4 ounces Gorgonzola, crumbled and dusted with cornstarch
- 1/2 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- Melt butter in a heavy saucepan over medium heat. Add garlic and shallots, and cook until soft and fragrant.
- Add wine and lemon juice and cook until liquid is reduced (approximately 5 minutes). The mixture should be firm and slightly dry.
- Stir in artichokes, 3/4 cup chicken stock and heavy cream. Bring to a boil; reduce heat to low. Add Fontiago, Gorgonzola and thyme, and simmer until cheese have melted and the mixture is thickened (but not pasty). Season with salt and pepper.
- Serve hot for dipping with fresh vegetables, pita wedges, tortilla chips or sliced/cubed French bread.
Next Recipe: Poached Pears On Frisée With Macadamia-Crusted
Buttermilk Bleu Affinée
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Recipe © copyright Roth Käse USA. Additional material