Gorgonzola & Mascarpone Torte

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Is it cheese?  Is it a cake? Is it cheesecake? Yes, sort of and sort of again.  If you love gorgonzola or any other type of blue cheese, this is the appetizer for you.  I do love gorgonzola but often find that a little goes a long way.  This recipe, courtesy of Janet Fletcher’s The Cheese Course combines pungent gorgonzola with a mild and creamy mascarpone. The result the best of both cheese worlds.  In addition to tasting amazing, this appetizer makes for an impressive presentation. Yes, it looks like a layer cake and on more than one occasion I’ve witnessed guests peering at the plate before inquiring as to what it was.  Cheese?  Cake?  A Cheesecake?  Yes, yes, and yes.

GORGONZOLA & MASCARPONE TORTE

1 large wedge of gorgonzola or other blue cheese, chilled

1 cup mascarpone, at room temperature

1/2 cup slivered almonds

  • Place the gorgonzola wedge on a cutting board and using a sharp knife or piece of unflavored dental floss, slice the wedge in half as though you are splitting a layer cake.
  • Place the bottom piece of the cheese on a serving tray and spread a thin layer of mascarpone over the top as though you are filling a cake.
  • Layer the remaining piece of gorgonzola on top of the mascarpone.
  • Spread the mascarpone over the top and sides of the gorgonzola to resemble a piece of layer cake.
  • Pat the sliced almonds along the outer edge of the cake.
  • Wrap tightly with plastic wrap and chill for several hours or up to overnight.  Remove from the refrigerator and allow to come to room temperature before serving.
  • Serve with crackers, bread slices, or ripe pear slices.  This appetizer is perfect when accompanied by a nice glass of port or other sweet red wine.
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