These adorable, dip-able mini grilled cheese sandwiches feature Gorgonzola, but your favorite blue cheese of choice works, too!

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Credit: Jennifer Causey

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Makes 15
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There are two styles of blue cheese: crumbly and creamy. In general, the creamier the blue cheese, the milder it will taste, since dryness indicates longer aging (which makes it take on more of that funk). Italian Gorgonzola is just one variety—blues are global! Look for English Stilton, French Roquefort, Irish Cashel, Spanish Cabrales, Danish Blue, and good ol' American (Maytag and Point Reyes are among the most popular stateside). Here's an idea: Host a blue cheese party this holiday and sample them all!

This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add 1 tbsp. butter and the shallot to a saucepan over medium-high heat, stirring until softened, about 3 minutes.

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  • Add pumpkin, nutmeg, and stock. Simmer over low heat until slightly thickened, about 10 minutes. Season with salt and pepper.

  • Spread remaining butter on 1 side of each bread slice. In a bowl, combine apple and Gorgonzola; divide mixture among bread to make 3 sandwiches, buttered sides out.

  • In a nonstick pan over medium heat, grill sandwiches until golden brown and cheese is melted, about 3 minutes per side.

  • Add soup to a blender and puree until smooth. Slice each sandwich into 5 pieces lengthwise. Serve soup in small cups with a sandwich slice.

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