From the Chef's Kitchen: Gorgonzola Mess
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This appetizer was a signature dish at the now-closed E2 restaurant in Highland Park. However, it will soon be available through Chef Kate Romane's Love and Meatballs CSA.
Photo by Chuck Beard
4 cups crumbled Gorgonzola cheese
¾ cup fresh basil leaves
1 tablespoon red-wine vinegar
2 tablespoons sriracha
Add all items to a food processor. Blend until smooth. Finish with chili flakes and parsley.
Serving suggestion: You can serve it with bread and crackers. It also is great with burgers.
Servings: 2 cups.
**You can use sriracha to boost a zesty homemade cocktail sauce.
Read more about Chef Kate Romane's CSA, Love and Meatballs, here.