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BelGioioso Cheese, Inc

 

Gorgonzola
Steak Flatbread

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Crumbly gorgonzola artichoke spreadGorgonzola containers

 
 
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Recipe created by Executive Chef Jyll Everman, Gather on Broadway

Foodservice Quantity (Makes 7 Flatbreads)
$6.28 per serving / approximately $44.00

 

Ingredients

1 large flatbread, par baked
5 oz. La Bottega di BelGioioso CreamyGorg® cheese
1/2 cup caramelized onions
5 oz. BelGioioso Fresh Mozzarella cheese
5 oz. beef tenderloin, cooked medium rare
1 cup fresh arugula leaves
4 dried figs, quartered
Balsamic glaze

Directions

Top par baked flatbread with La Bottega di BelGioioso CreamyGorg® cheese, caramelized onions and BelGioioso Fresh Mozzarella cheese. Bake flatbread in oven until crispy and cheese is melted. Take out of oven and top with thinly sliced steak, arugula, dried figs and balsamic glaze. Serve immediately.

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