A bold blast of Blue Cheese is my go-to ingredient to create memorable appetizers, finger foods, side dishes and other party foods for entertaining. It’s bold, it’s rich, it’s creamy, it’s crazy yummy with a unique flavor that pairs so well with both sweet and savory foods.
Bold blue cheese seems to be polarizing, either you “love it” or “hate it.” However, I’m pretty certain that even staunch naysayers will be happily noshing their way through my something-for-everyone menu of A Dozen Delicious Blue Cheese Recipes for Entertaining.
Yes, blue cheese in all its varieties is a stinky, moldy cheese. But don’t freak out, the mold on blue cheese (Penicillium) doesn’t have the toxins that make us sick. In fact, it’s this mold that gives blue cheese its distinctive veining and smell is completely edible – and is what makes blue cheese taste so dang tasty.
I’ve personally always wondered “How to tell if blue cheese has gone bad” – I mean, it’s already got mold on it?! However, after searching around and consulting with some cheese mongers in my life (seriously!), I found out that blue cheese has about a 3 to 4-week life stored in the fridge – oops, I’ve definitely kept mine longer, eaten it, and still lived. Said expert said I could also keep it in the freezer wrapped up tight in plastic and butcher paper – that’s news I can use. In the end, you will know if blue cheese has gone bad by observing the appearance – other splotches on there that are pink, green, brown, etc. indicate unwanted mold that might make you sick – so toss, please!
So, on to my favorite blue cheese appetizer and other blue cheese recipes that I’ve made over the last few years (and actually, there are more than a dozen!):
Lower Fat Blue Cheese Roasted Tomato Queso: Two words: Ahhhhh Mazing. Seriously, this queso is crazy good and uses only “good” cheese and no mystery cheese product. When you start out with a roux, you can control the fat content by what type of milk and how much cheese you add to the recipe. Serve this one with veggie sticks, crackers or sweet potato chips!
Easy Roasted Blue Cheese Cauliflower: When my kids request a vegetable recipe, I know I’ve done well. This easy cauliflower recipe is on repeat at my house on school nights and also special occasions.
Pull Apart Bacon Blue Cheese Bread: Errr, we need a splurge now and then and this hot-from-the-oven bread is oozing with yum.
Pomegranate Pears with Blue Cheese & Pine Nuts: Make these easy roasted pears as a sophisticated dessert, showstopper on your salad, or for a side dish to any holiday meal.
Gorgonzola & Dried Fruit Pie: Not really “pie,” it’s a center cut round of blue cheese baked in a pie crust that has been packed with dried fruit like apples, raisins, figs and more. Drizzle with honey and BOOM!
Blue Cheese, Cherry & Pistachio Crescent Pinwheels: These simple crescent pinwheels are filled with a savory-sweet creamy filling made from cream cheese, blue cheese, nuts and dried fruit. They disappear off the platter (and even baking sheet) as fast as you can make them.
Caramelized Nectarines with Bacon & Blue Cheese: This is a next level way to enjoy nectarines! If not in season, substitute any stone fruit!
Blue Cheese Stuffed Strawberries: Juicy sweet strawberries, nuts and blue cheese make a tasty trifecta and are gorgeous placed on a cheese board or appetizer buffet.
Bacon & Blue Cheese Mac: Ridiculously good and so worth the splurge. I have made this recipe for literally thousands of people at an event and the line for a taste snaked around the venue. When I ran out, I though a riot might break out!
Gingersnaps with Mandarin & Blue Cheese: This was one of those “in a pinch” appetizers where I had to make something from only what I had on hand – and (insert lip-smacking) the flavor combo was unexpectedly delicious. 
Pomegranate, Blue Cheese & Quinoa “Caviar”: It’s not really caviar, duh, but instead a mixture of pomegranate arils, blue cheese, quinoa and dressing that has been molded from a ramekin. A little dollop on a cracker goes a long way and it’s also yummy sprinkled on salads.
Beef & Blue Cheese Mushroom Buttons: A classic that will never fail you!
Blue Cheese, Cherry & Pistachio Spread: Smear this spread on everything, it’s just that good.
Blue Cheese, yay or nay? What is your favorite way to use blue cheese? What is your favorite holiday appetizer to make . . . or to eat?! Please share in the comments – XOXO, Jennifer