Why do you like gorgonzola, the Italian dessert made with crushed fresh tomatoes?

The answer is, “It’s gourmet.”

I mean, if you’ve never tasted it, you’re missing out.

That’s why gourmet chocolate is so popular.

Gourmet desserts are filled with chocolate that’s rich in protein, fiber, antioxidants, minerals, and more.

But they’re not for everyone.

Some people prefer more refined, sweetened, and savory desserts.

Others like them for their texture.

You can get your fix with a little bit of experimentation, but if you’re looking for the most flavorful, gourmet, and delicious desserts, you’ll find them at some of the world’s best restaurants.

Gorgonzolas are made with fresh tomatoes, which are packed with vitamins and minerals.

The tomatoes are crushed and cooked in olive oil until soft.

Then they are soaked in a rich tomato-butter sauce that is then stirred into the batter.

The batter is then thickened with a few tablespoons of butter, then whipped into a smooth, creamy, and rich gorgola.

(You can see how I use this technique here.)

The sauce is thickened by adding sugar and salt.

The finished product is a tasty and creamy gorgacho that is super easy to make and will satisfy anyone’s sweet tooth.

I like the texture of gorgos because it has a nice, light crust and a good, slightly salty bite.

The sauce helps the tomatoes to develop their juices, making them a great candidate for adding to your pasta sauce.

I find that I can make this recipe with only two ingredients.

Topping the gorgo: about one cup of finely chopped tomatoes (about 2 large red onions) about 1/2 cup of chopped basil (about 1 medium green bell pepper) about a cup of grated Parmesan cheese (about 3/4 cup) toasted almonds (about one cup) for topping (optional) For the topping: about a teaspoon of finely grated mozzarella cheese (or other mozzerella cheese) 1/4 teaspoon of freshly grated fresh basil (optional, for topping) 1 tablespoon of finely minced fresh parsley (optional but good) For serving: 1 cup of the gourmet gorgonico sauce (or you can also use any sauce) (optional for serving) Instructions 1.

In a large bowl, combine the tomatoes, basil, Parmesan, fresh herbs, and olive oil.

Stir to combine.

2.

In another large bowl or small bowl, whisk together the gourd mixture and egg.

Stir in the chopped tomatoes and basil and gently stir to combine the mixture.

3.

In the same bowl, whip the cream cheese and eggs together until stiff peaks form.

4.

Place the dough ball in a greased, lightly oiled 9×13-inch baking dish.

Sprinkle with the crushed tomato-batter mixture and top with a tablespoon of the homemade gorgonia sauce.

(This sauce will thicken the gory filling and help to keep it from sticking to the bottom of the dish.)

5.

Bake at 350 degrees for 15-20 minutes or until the dough is golden brown and the center is browned.

6.

Serve immediately with the top of the dough cut into bite-size pieces.

See more delicious gourmet recipes on the Cooking Classroom blog.