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Crostata with Apples, Walnuts and Gorgonzola Recipe

Crostata with Apples, Walnuts and Gorgonzola

Recipe courtesy Giada De Laurentiis

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on April 16, 2013

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    I love this, and WITH the cheese! That is the whole point of this recipe, for Pete's sake! If these other reviewers don't like Gorgonzola then substitute a milder cheese like feta, brie, or something that will melt the same, or...just a thought...make the apple crostata recipe listed here that doesn't even have cheese in it. ;- I don't know, maybe Gorgonzola cheese is an acquired taste for older people like me (50, but I think the contrast of sweet & salty & savory is excellent! Use blue cheese if you like that, since it is closer to the original cheese. But if you don't like real blue cheese, then use the others or make the other recipe with no cheese. Save this recipe for the inclusion of some sort of soft, melty cheese. Yum!

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  • on December 25, 2012

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    I really enjoyed this Crostata. The crust is fantastic and will be using over and over, experimenting with other fillings. The filling is definitely for a more distinguished palate, the younger folks at the party were over powered by the gorgonzola. The reviews at my party were split but 5 stars from me. I will be making this again, even if I am the only one eating it. I just loved it.

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  • on November 18, 2012

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    I was looking for this recipe and couldn't find it at first. I made it a year ago and never forgot that the crust was amazing! I can't believe it took me this long to make it again. I do cook/bake a great deal and don't repeat too much. I was so happy to finally find this and I will say that its important to get the sweet Gorgonzola. It's usually refered to as "Dolce". This sweet blue cheese does make a very nice accent to the apples and walnuts. I did put a little less of the cheese this time and it was great. I made small mini crostatas for our dessert.

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  • on November 09, 2012

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    I'm not a gorgonzola fan so I just did apples, craisins and walnuts. Just a tip, in recipe it doesn't say, (but I knew I should have, make sure to flour parchment paper...it kinda stuck. But, this is a wonderful idea to play with.

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  • on March 03, 2012

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    I made this and after was done wished I left off the gorgonzola cheese, the taste was to strong for me. The pastry was easy to make and really good, next time I will leave off the cheese and just tick with apples.

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  • on January 27, 2012

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    Wonderful recipe, I'm not a fan of Gorgonzola so I leave it out, tastes just as good. It's like having a slice of apple pie but without all the work. I make it often for friends and family and its always a hit.

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  • on December 26, 2011

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    I make Giada's apple crostata recipe often, and yes, you can use store bought puff pastry instead. I use only 2 to 3 sweeter Honey Crisp apples if I add the gorgonzola cheese, and only sprinkle 3 Tablespoons on top of the apples after placing them on the puff pastry sheet. More often I use a milder shredded sharp cheddar. With these minor changes, it's really an easy, delicious apple crostata with just a hint of cheese.

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  • on August 11, 2011

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    Very interesting taste, but, the Gorgonzola was much stronger flavored than I care for, is there a substitute or adjustment recommended?

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  • on August 06, 2011

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    It could use a little more taste and 4 apples seemed to be too many, I couldnt fit all of them in there and was afraid if I did it wouldnt cook evenly. But this is def a keeper! =

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  • on August 02, 2011

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    Sadly, this was not good. We threw it out. I usually love Giada's cooking and I love each of the components of this, but they just didn't go together. It wasn't savory or sweet - it was just weird. The crust was easy and fabulous though - I might make it again without the cheese. I agree with other posters that it would be good to add a foil circle to the top so it doesn't burn before the crust is finished.

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