Savory Gorgonzola and Toasted Hazelnut Stuffed Apples

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The distinctive filling for these ever so slightly sweet, nutty and savory apples is so enticing that I had to double the recipe in order to ensure that I could over-stuff them with rich deliciousness. Drizzle with our Herbs di Napoli balsamic reduction for a pleasantly surprising twist that will keep your taste buds guessing. This is a great addition to a cheese plate. Or, use with miniature apples to create a simple yet elegant appetizer for your next dinner party.

Prep Time:  30 minutes

Cook Time:  45 minutes

Serves: 6

Dietary Specifications:  vegetarian, gluten free


⅔ cup hazelnuts, toasted and chopped

½ cup crumbled gorgonzola cheese

2 tbsp. brown sugar

2 tsp. orange zest

½ tsp. cinnamon

1/4 tsp. onion powder

1/4 tsp. 1830 Sea Salt

6 tbsp. Gustare Blood Orange Extra Virgin Olive Oil

6 Gala apples, cored

½ cup Gustare Herbs di Napoli Balsamic Vinegar


  1. Preheat oven to 325 degrees. Brush 11″ x 7″ baking pan with Gustare Blood Orange olive oil and set aside.
  2. Toast hazelnuts at 325 degrees for 20 minutes. Chop when cool enough to handle.
  3. Combine gorgonzola, chopped nuts and seasonings. Add Gustare Blood Orange olive oil and stir.
  4. Stuff mixture into cored apples. Be sure to press filling very tightly into the cores and allow the “overflow” to create a crown over the top of each apple.
  5. Bake, uncovered, at 325 degrees for 40-45 minutes, or until apples are fork tender, but not mushy.
  6. Prepare reduction while apples are baking. Bring Gustare Herbs di Napoli balsamic vinegar to boil over high heat. Lower heat to simmer and cook for approximately 7 minutes, stirring occasionally, until balsamic is reduced to 1/3 cup.
  7. Drizzle glaze over warm apples and enjoy!