The last few days I have been gorging on some wonderful Gorgonzola Dolce from Whole Foods, spread on baguettes or crackers. I have a good hunk left and am ready to branch out -- but it seems almost too creamy for most uses of blue cheese such as salads, dressings, etc. Anyone have any good suggestions for pairings with pasta, appetizers, etc.? It's so delicate -- some of the recipes I've seen on the web with proscuitto, sundried tomatoes, olives, etc. seem like they would overpower it.