Gorgonzola Dolce, Bacon and Onion Crostini


  • 8 oz. Gorgonzola dolce, at room temperature
  • 1 small head frisee, trimmed to the yellow leaves
  • ¼ lb. smoke bacon, diced
  • 1/2 small red onion, thinly sliced
  • ¼ cup sherry vinegar
  • Kosher salt and freshly ground black pepper
  • Simple Crostini
  • 2 tsps. Fresh thyme leaves


  • Beat the Gorgonzola using an electric mixer until it is light and fluffy. Set aside
  • Place the frisee in a heatproof bowl and set aside
  • Cook the bacon over medium heat just until most of the fat is rendered. Do not overcook.
  • Remove to a plate with a slotted spoon. Add the onion to the fat in the pan and cook for 10 to 15 minutes, until it begins to caramelize.
  • Add the vinegar and cook, scraping up the bits on the bottom of the pan with a wooden spoon, until the vinegar evaporates.
  • Pour the mixture over the frisee, add the bacon, and toss. Season to taste with salt and pepper
  • Arrange the Crostini on a platter.
  • Spread a thin layer of the cheese on each. Top with the bacon-frisee mixture, garnish with the thymes leaves, and serve

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