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.