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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
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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