Best 3 Cavatelli With Gorgonzola And Cherry Tomatoes Recipes

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS

Steps:

• Preheat the oven to 375 degrees F.
• Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
• In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
• In a small bowl mix together the bread crumbs and Gorgonzola cheese.
• Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
• Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
• When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
• Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

TOMATOES AND GORGONZOLA

Steps:

• Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
• Sprinkle basil and pepper on tomato halves. Top with cheese.
• Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.