Joyce Goldstein

Gorgonzola Brandy Butter

Preparation info
  • Makes about ⅔ cup , enough for

    8

    ribs celery
    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This butter is very versatile. It makes a wonderful stuffing for celery topped with chopped toasted walnuts or pine nuts and a fine spread for croutons. When paired with sliced apple and watercress on walnut bread, it makes a fine sandwich spread. It is excellent on grilled steaks as well.

Ingredients

  • 6 tablespoons Gorgonzola dolce latte (see Note)
  • 3 tablespoons unsalted butter, softened

Method

Process all ingredients in a food processor until blended or mush them together with your hands.