I’m not saying this can’t be eaten the rest of the year. I AM saying that it is especially eatable when it’s cold outside, and cheese does not melt on the table. It is pretty to look at, jolly good to eat, and a nice thing to bring to a potluck supper or to place on a this-time-of-year buffet table. Serve with crackers or toast or whatever you like to accompany your cheese.
I made it just minutes ago and I’m in a bit of a hurry. It’s my mother’s 93rd birthday today and we are popping round for drinks and canapés and other bits and bobs to celebrate in about an hour’s time. She loves gorgonzola so I am hoping she will love this dish.
The photos are what they are but hopefully they’ll make sense.
INGREDIENTS: 250g blue cheese/gorgonzola, 250g mascarpone, 40g chopped dried apricots, 40g toasted hazelnuts, 2 teaspoons of honey, freshly milled pepper, pistachio to garnish
I decided to use only the strong gorgonzola, instead of a mixture of the two.
Chop the apricots and toast the hazelnuts.
Place the mascarpone in a mixing bowl and whip it up with a fork. Then add: apricots, hazelnuts, honey and black pepper.
Slice the gorgonzola and line the ceramic tureen with one layer.
Then add one layer of the mascarpone mix.
A second layer of gorgonzola. And then a second layer of mascarpone on top of that.
Final touch: a good scattering of pistachio. Cover and place in the fridge for about an hour or so before serving.
You can make this dish a few days in advance, why not?
Okay, gotta go now …. oh I forgot, great for parties, thumbs up.