Oozie, Yummy Grilled Blue Cheeser
Marty Martindale


Here’s a nice, grown-up treat.

Forget the Cheddar, forget the other cheeses in the deli drawer.

Lunge for the Gorgonzola Blue,

Slather two slices of rich pumpernickle with pure, unsalted butter.

Stack the Gorgonzona between the unbuttered sides and plunk into a cold, non-stick skillet.

Turn the heat to medium and slowly, patiently wait for that Gorgonzola to become its oozey,

Let  the pumpernickel slowly become its light char.

Take out a pretty plate and place several large black olives onto it.

Add a couple of little pickled hot peppers.

Pour a glass of red, mellow Barbera,

Gather up the pretty plate with the oozy cheeser and

Settle in a comfy place.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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