I don't really have a recipe - but we often crumble some Gorgonzola (our favorite bleu) and put in with stuffing tht we then use in chicken breasts, cornish hens, pork chops, etc. Your favorite type of bread stuffing.

also its good crumbled - and mixed with a few fresh herbs and some chopped green onion and a bit of tomato (if they're GOOD ones) - sprinkle/spread atop chops, chicken, steaks, etc. and either stick under broiler or put on the grill. I'd say about half bleu to half other stuff.

It's excellent with pears. If you're baking or poaching them. I don't do this - but a friend did and we loved eating them when we lived in the same area.

It's a good stuffing for celery - if you're making snacks/appetizers - mix with a bland cheese (cream, ricotta or something like that) - and other things you like - garlic, chives, etc.

I also had a great dish at a local Italian restaurant ... the boned chicken breasts were topped with bleu cheese and must have been under the broiler - but they weren't browned. And they were placed in middle of plate. The sauce around was a mushroom brown sauce - not thick. With linguini .... this was great. I've meant to check some of my Italian cook books to see if I can come up with this one but haven't gotten to it.

Good eating ...