Beet & Gorgonzola Spread Recipe

Whip up this Beet & Gorgonzola Spread Recipe for your July 4th BBQ. Let us know what you think in the comments.


1 loaf French bread (about 14 inches long), cut into 1/4-inch-thick slices

4 tablespoons extra virgin olive oil, divided

5 cloves garlic, cut in half

1/2 teaspoon cracked black pepper

2 tablespoons grated orange peel

1 jar  LowCountry Produce Beet Chow Chow, drained

3/4 cup crumbled Gorgonzola cheese or 1 container (6 ounces) crumbled blue cheese

3/4 cup grated Parmesan cheese

1 cup chopped walnuts


Preheat oven to 400 degrees F. Spray 11 x 7-inch baking dish with nonstick cooking spray.

Brush bread slices on both sides using 3 tablespoons olive oil. Place on two baking sheets. Bake 6 to 7 minutes or until toasted. Reserving 1 garlic clove, rub crostini with remaining garlic; sprinkle with cracked black pepper. Allow to cool.

Place reserved garlic clove, orange peel and remaining 1 tablespoon olive oil in food processor. Pulse several times until garlic is finely chopped. Add beets and pulse until all ingredients are mixed well.

Spread in baking dish. Sprinkle with Gorgonzola, Parmesan cheese and walnuts. Bake 10 minutes or until bubbly. Serve warm with crostini.

Preparation and Cooking Time: 30 minutes 
Makes 12 appetizer servings

Recipe courtesy of, adapted by Julie Jester, The Cook’s Station

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