29+ Mouthwetring Italian Blue Cheese Recipes You Need to Try

If you’re a fan of bold and creamy flavors, Italian blue cheese is a culinary treasure you need to explore.

Known for its rich, tangy taste and crumbly texture, blue cheese has been a part of Italian cuisine for centuries, with varieties like Gorgonzola, Roquefort, and Stilton adding a unique flair to any dish.

Whether you’re planning a gourmet dinner, a casual gathering, or a personal treat, these 29+ Italian blue cheese recipes are sure to impress.

From classic Italian salads and pastas to savory risottos and mouthwatering appetizers, this list brings together the best of what Italian blue cheese has to offer.

Get ready to elevate your cooking and tantalize your taste buds with these delicious recipes!

29+ Mouthwetring Italian Blue Cheese Recipes You Need to Try

Italian blue cheese is more than just a topping or side ingredient—it’s the star of the show in countless dishes.

Whether you’re creating an elegant spread for guests or treating yourself to a cozy meal, these 29+ recipes offer a fantastic way to incorporate this rich, flavorful cheese into your cooking.

From creamy pastas to decadent risottos, the possibilities are endless.

So, grab your favorite Italian blue cheese, and get ready to experience the bold, savory goodness of these dishes in your kitchen.

Italian Blue Cheese and Walnut Salad

This salad combines the bold flavors of Italian blue cheese with the rich taste of walnuts. It’s a perfect low-carb and keto-friendly option for a fresh, satisfying lunch. The creamy blue cheese dressing enhances the natural sweetness of the salad ingredients while keeping things light and flavorful.

Ingredients:

• 3 cups mixed greens (arugula, spinach, and romaine)
• 1/4 cup crumbled Italian blue cheese
• 1/4 cup walnut halves, toasted
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, cucumber, and red onion.
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
3. Toss the salad with the dressing until evenly coated.
4. Sprinkle the crumbled blue cheese and toasted walnuts on top.
5. Serve immediately and enjoy the bold flavors.

This Italian blue cheese and walnut salad is not only rich in flavor but also provides a great source of healthy fats and fiber. It’s a wonderful low-carb lunch option, offering a balance of creaminess from the cheese and crunch from the walnuts. Perfect for anyone following a keto diet and looking for a light but fulfilling meal.

Blue Cheese Stuffed Chicken Breasts

chicken breasts are stuffed with Italian blue cheese, offering a creamy and flavorful filling that pairs beautifully with the lean protein. This dish is incredibly easy to prepare, making it an ideal keto-friendly lunch option. The blue cheese gives the chicken a rich and decadent flavor without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup Italian blue cheese, crumbled
• 1/4 cup cream cheese, softened
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast.
3. In a bowl, mix the crumbled blue cheese, cream cheese, and fresh thyme until well combined.
4. Stuff each chicken breast with the cheese mixture and secure with toothpicks.
5. Heat olive oil in a skillet over medium-high heat and season the chicken breasts with salt and pepper.
6. Sear the chicken for 3-4 minutes on each side, then transfer it to the oven to bake for 20 minutes, or until fully cooked.
7. Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh parsley.

These blue cheese-stuffed chicken breasts are a savory and satisfying keto lunch that combines tender chicken with the creamy richness of blue cheese. The added fresh thyme and parsley elevate the dish, giving it a herby, aromatic touch. Perfect for those looking to indulge without exceeding their carb limit.

Italian Blue Cheese and Zucchini Frittata

This frittata features zucchini and Italian blue cheese for a delicious, savory dish that’s perfect for a low-carb lunch. Packed with protein and healthy fats, this dish is quick to make and full of flavors, making it a great addition to any keto meal plan.

Ingredients:

• 6 large eggs
• 1/2 cup Italian blue cheese, crumbled
• 1 medium zucchini, sliced thinly
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 3-4 minutes until tender.
3. In a bowl, whisk the eggs, heavy cream, salt, and pepper together.
4. Pour the egg mixture over the sautéed zucchini, and sprinkle crumbled blue cheese evenly on top.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
6. Remove from the oven and let cool slightly before slicing. Garnish with fresh basil.

This Italian blue cheese and zucchini frittata is a fantastic low-carb option, perfect for those following a keto diet. The blue cheese adds a punch of flavor while the zucchini keeps the dish light and full of nutrients. It’s a versatile recipe that can be enjoyed warm or cold, making it ideal for meal prep or a quick lunch on the go.

Italian Blue Cheese and Prosciutto Wrapped Asparagus

This simple and elegant dish pairs the sharp tang of Italian blue cheese with the delicate flavor of asparagus, wrapped in savory prosciutto. It’s a delightful keto-friendly appetizer or lunch option that’s full of healthy fats, fiber, and protein. The combination of blue cheese and prosciutto adds depth to the asparagus, making this dish irresistible.

Ingredients:

• 12 asparagus spears, trimmed
• 4 slices prosciutto
• 1/4 cup Italian blue cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon zest, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Blanch the asparagus in boiling water for 2-3 minutes until tender, then transfer them to a bowl of ice water to cool.
3. Lay out the prosciutto slices and sprinkle with crumbled blue cheese.
4. Place 3 asparagus spears on each slice of prosciutto, then roll them up tightly.
5. Arrange the prosciutto-wrapped asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
6. Bake in the oven for 10-12 minutes until the prosciutto is crispy and golden.
7. Garnish with fresh lemon zest before serving.

This prosciutto-wrapped asparagus with Italian blue cheese is an amazing low-carb lunch option. The prosciutto adds a crispy, salty contrast to the creamy, pungent blue cheese, while the asparagus offers a fresh, earthy flavor. It’s a simple yet elegant dish that’s both satisfying and keto-friendly, ideal for any lunch table.

Keto Blue Cheese and Spinach Stuffed Mushrooms

These stuffed mushrooms are packed with the earthy flavors of spinach and the sharp richness of Italian blue cheese. This dish is perfect for a light lunch or a savory snack on a keto diet. It’s full of protein, healthy fats, and fiber, offering a great balance of nutrients without the carbs.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 cup Italian blue cheese, crumbled
• 1 cup fresh spinach, chopped
• 2 tbsp cream cheese, softened
• 1 tbsp garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
4. In a bowl, combine the spinach mixture with cream cheese and crumbled blue cheese. Stir until the ingredients are well blended.
5. Stuff each mushroom cap with the spinach and blue cheese mixture.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Garnish with fresh parsley before serving.

These keto-friendly stuffed mushrooms with spinach and Italian blue cheese are a delightful way to enjoy a rich, savory meal without compromising on flavor or your low-carb goals. The creamy cheese filling pairs perfectly with the earthy mushrooms and spinach, making each bite irresistible. It’s a simple yet elegant lunch that packs in protein, fiber, and healthy fats.

Italian Blue Cheese and Bacon Cauliflower Mash

This creamy cauliflower mash is transformed into a keto-friendly side dish with the addition of Italian blue cheese and crispy bacon. It’s a rich, flavorful alternative to traditional mashed potatoes and makes a perfect accompaniment to any low-carb lunch or dinner. The bacon adds a savory crunch, while the blue cheese imparts a tangy richness to the cauliflower.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/4 cup Italian blue cheese, crumbled
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender.
2. Drain the cauliflower and return it to the pot. Use a potato masher or hand blender to mash the cauliflower until smooth.
3. Stir in the butter, heavy cream, crumbled blue cheese, and cooked bacon. Mix until the cheese is melted and everything is well combined.
4. Season with salt and pepper to taste.
5. Serve the mashed cauliflower in a bowl and garnish with fresh chives.

This Italian blue cheese and bacon cauliflower mash is a comforting, rich, and satisfying side dish that perfectly complements any keto lunch. The creamy texture of the cauliflower, combined with the sharpness of the blue cheese and the savory crunch of the bacon, creates a flavor-packed experience. It’s a great low-carb alternative to mashed potatoes and a perfect fit for a keto lifestyle.

Italian Blue Cheese and Avocado Salad with Lemon Dressing

This refreshing salad combines the creaminess of avocado with the sharp, bold flavor of Italian blue cheese. The lemon dressing adds a zesty tang, making it the perfect low-carb, keto-friendly lunch that’s both filling and packed with healthy fats. With the richness of blue cheese and the smoothness of avocado, this salad is a delightful meal.

Ingredients:

• 2 ripe avocados, sliced
• 1/4 cup Italian blue cheese, crumbled
• 2 cups mixed greens (arugula, spinach, and kale)
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the mixed greens, avocado slices, red onion, and cherry tomatoes.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
4. Sprinkle the crumbled Italian blue cheese on top and serve immediately.

This Italian blue cheese and avocado salad is a light yet satisfying meal that’s perfect for a keto lunch. The creamy avocado complements the tangy blue cheese, while the lemon dressing ties everything together with a zesty freshness. It’s a quick, easy dish that’s rich in healthy fats, making it ideal for anyone following a low-carb lifestyle.

Blue Cheese and Zucchini Noodles with Pesto

This dish features zucchini noodles, a fantastic low-carb alternative to traditional pasta, topped with creamy Italian blue cheese and a flavorful pesto sauce. The combination of fresh, herbaceous pesto and the sharpness of blue cheese makes this a perfect keto-friendly meal. It’s a healthy yet indulgent option for a satisfying lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup Italian blue cheese, crumbled
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Pine nuts, for garnish (optional)
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender but still slightly crisp.
2. Add the pesto sauce to the zucchini noodles and toss to coat.
3. Stir in the crumbled blue cheese and cook for another 2-3 minutes until the cheese begins to melt and the noodles are evenly coated.
4. Season with salt and pepper to taste.
5. Garnish with pine nuts and fresh basil before serving.

This blue cheese and zucchini noodles with pesto is a fantastic keto lunch option, offering the perfect balance of flavors. The creamy, tangy blue cheese enhances the herbaceous pesto, and the zucchini noodles provide a light, satisfying base. It’s a quick, low-carb meal that’s full of flavor, making it a great choice for anyone seeking a delicious and healthy lunch.

Italian Blue Cheese and Roasted Eggplant

Roasted eggplant paired with Italian blue cheese creates a hearty and flavorful dish that’s perfect for a low-carb, keto-friendly lunch. The creamy blue cheese melts into the tender eggplant, creating a rich and satisfying meal. This dish is easy to prepare and packed with nutrients, making it ideal for those following a keto diet.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1/4 cup Italian blue cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt, pepper, and dried oregano.
3. Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
4. Remove the eggplant from the oven and sprinkle with crumbled blue cheese.
5. Return to the oven for an additional 5 minutes, or until the cheese has melted.
6. Garnish with fresh basil leaves and serve.

This Italian blue cheese and roasted eggplant dish is a rich, savory, and satisfying low-carb lunch option. The roasted eggplant provides a tender base that pairs perfectly with the creamy, tangy blue cheese. The balsamic vinegar adds a touch of sweetness, balancing the flavors beautifully. It’s an easy, flavorful dish that’s perfect for anyone on a keto or low-carb diet.

Italian Blue Cheese and Bacon Avocado Boats

These avocado boats are a simple yet decadent low-carb lunch option. The creamy texture of avocado is paired with the sharp, tangy flavor of Italian blue cheese, while crispy bacon adds a smoky crunch. This combination is both filling and packed with healthy fats, making it an ideal choice for anyone on a keto diet.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/4 cup Italian blue cheese, crumbled
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Slice the avocados in half and remove the pit. Scoop out a little of the flesh to create a small well in the center.
2. Drizzle the inside of each avocado half with olive oil and season with salt and pepper.
3. Fill each avocado half with crumbled blue cheese and top with the crumbled bacon.
4. These Italian blue cheese and bacon avocado boats are the perfect balance of creamy, savory, and smoky. The combination of the smooth avocado, bold blue cheese, and crispy bacon creates a satisfying and delicious keto-friendly lunch. This dish is rich in healthy fats and protein, making it a great option for anyone following a low-carb diet.

Blue Cheese and Spinach Stuffed Chicken Thighs

These stuffed chicken thighs are full of flavor and are perfect for a keto or low-carb lunch. The juicy chicken thighs are filled with a creamy mixture of Italian blue cheese and fresh spinach, providing a rich, indulgent meal. This recipe is easy to make and can be served with a side of roasted vegetables for a complete keto meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup Italian blue cheese, crumbled
• 1 cup fresh spinach, chopped
• 2 tbsp cream cheese, softened
• 1 tbsp garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add the spinach and cook until wilted, about 2-3 minutes.
3. In a bowl, mix the cooked spinach with cream cheese and crumbled blue cheese. Season with salt and pepper.
4. Carefully loosen the skin of the chicken thighs, creating a pocket. Stuff each thigh with the blue cheese and spinach mixture.
5. Place the stuffed chicken thighs on a baking sheet and bake for 30-35 minutes, or until the chicken is fully cooked and the skin is crispy.
6. Serve immediately and enjoy.

These blue cheese and spinach stuffed chicken thighs are a flavorful and satisfying keto meal. The creamy filling adds richness to the chicken, while the crispy skin provides a delightful contrast. This dish is packed with protein, healthy fats, and essential nutrients, making it the perfect low-carb lunch option.

Italian Blue Cheese and Prosciutto Flatbread

This keto-friendly flatbread features a crispy base topped with Italian blue cheese, prosciutto, and arugula. The combination of creamy blue cheese, savory prosciutto, and the peppery flavor of arugula creates a deliciously balanced dish. This is a quick and easy recipe that satisfies cravings without the carbs, making it a great low-carb lunch option.

Ingredients:

• 1 large cauliflower flatbread (store-bought or homemade)
• 1/4 cup Italian blue cheese, crumbled
• 4 slices prosciutto
• 1/2 cup fresh arugula
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cauliflower flatbread on a baking sheet.
2. Sprinkle the crumbled blue cheese evenly over the flatbread.
3. Arrange the prosciutto slices over the cheese and bake for 8-10 minutes, or until the cheese is melted and bubbly.
4. Remove the flatbread from the oven and top with fresh arugula.
5. Drizzle with olive oil and balsamic glaze, and season with salt and pepper to taste.
6. Slice and serve immediately.

This Italian blue cheese and prosciutto flatbread is a perfect low-carb lunch that’s both flavorful and satisfying. The crispy cauliflower base provides a great alternative to traditional pizza dough, while the blue cheese and prosciutto create a savory topping. The arugula adds a fresh and peppery bite, and the balsamic glaze ties all the flavors together in this indulgent yet healthy dish.

Italian Blue Cheese and Roasted Tomato Soup

This comforting roasted tomato soup features the rich, creamy flavor of Italian blue cheese, which perfectly complements the sweetness of roasted tomatoes. It’s a warm, satisfying meal that’s low in carbs and high in flavor. The addition of blue cheese adds depth to the soup, making it a great choice for anyone following a keto diet.

Ingredients:

• 4 large tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups chicken or vegetable broth
• 1/4 cup Italian blue cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the tomatoes for 20-25 minutes until they are soft and slightly charred.
3. In a pot, combine the roasted tomatoes with chicken broth and bring to a simmer. Use an immersion blender to blend the soup until smooth, or transfer to a blender to puree.
4. Stir in the heavy cream and crumbled blue cheese, cooking until the cheese has melted into the soup.
5. Serve the soup garnished with fresh basil.

This Italian blue cheese and roasted tomato soup is a warming and comforting low-carb lunch option. The roasted tomatoes provide natural sweetness, while the blue cheese adds a creamy, tangy richness. It’s a perfect dish for cozying up with on a cold day while keeping your carb intake in check.

Italian Blue Cheese and Meatball Lettuce Wraps

hese meatball lettuce wraps are a great keto-friendly lunch that combines flavorful Italian meatballs with the tangy, creamy taste of Italian blue cheese. The lettuce serves as a perfect low-carb alternative to traditional buns, providing a fresh, crisp contrast to the rich meatballs. These wraps are satisfying, delicious, and easy to prepare.

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian blue cheese, crumbled
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tbsp garlic, minced
• Salt and pepper, to taste
• 8-10 large lettuce leaves (such as romaine or butter lettuce)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the ground beef, Parmesan cheese, crumbled blue cheese, egg, parsley, garlic, salt, and pepper. Mix well and form into meatballs (about 1 1/2 inches in diameter).
3. Place the meatballs on a baking sheet and bake for 20-25 minutes, or until fully cooked.
4. While the meatballs bake, prepare the lettuce leaves by rinsing and drying them.
5. Once the meatballs are done, carefully place one meatball into each lettuce leaf.
6. Drizzle with olive oil and serve immediately.

These Italian blue cheese and meatball lettuce wraps are an excellent low-carb lunch choice that’s packed with protein and flavor. The savory, cheesy meatballs pair wonderfully with the fresh, crisp lettuce leaves, making for a filling and satisfying meal. This is an easy-to-make dish that’s perfect for meal prep or a quick lunch option.

Italian Blue Cheese and Mushroom Stuffed Bell Peppers

These stuffed bell peppers are a hearty and delicious keto-friendly meal. The bell peppers are filled with a savory mixture of Italian blue cheese and sautéed mushrooms, creating a rich and satisfying dish. With the added depth of flavor from the blue cheese, this recipe makes a perfect low-carb lunch that’s both comforting and nutritious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup Italian blue cheese, crumbled
• 1 cup mushrooms, chopped
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and sauté for 2-3 minutes until softened.
3. Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
4. Stir in the heavy cream, oregano, salt, and pepper. Remove from heat and stir in the crumbled blue cheese until melted.
5. Stuff the bell peppers with the mushroom and blue cheese mixture and place them on a baking sheet.
6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly.
7. Garnish with fresh basil before serving.

These Italian blue cheese and mushroom stuffed bell peppers are a flavorful and filling low-carb lunch. The blue cheese adds a creamy, tangy flavor to the sautéed mushrooms, while the bell peppers provide a sweet, tender base. This dish is rich in nutrients and a perfect keto meal that is both comforting and satisfying

Note: More recipes are coming soon