Winter Tureen of Blue Cheese and Mascarpone

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

IMG_5859I decided to use only the strong gorgonzola, instead of a mixture of the two.

IMG_5860Chop the apricots and toast the hazelnuts.

IMG_5861Place the mascarpone in a mixing bowl and whip it up with a fork.  Then add: apricots, hazelnuts, honey and black pepper.

IMG_5862Done.

IMG_5863Slice the gorgonzola and line the ceramic tureen with one layer.

IMG_5864Then add one layer of the mascarpone mix.

IMG_5865A second layer of gorgonzola. And then a second layer of mascarpone on top of that.

IMG_5866Final touch: a good scattering of pistachio.  Cover and place in the fridge for about an hour or so before serving.

IMG_5867You can make this dish a few days in advance, why not?

IMG_5868Okay, gotta go now …. oh I forgot, great for parties, thumbs up.

One thought on “Winter Tureen of Blue Cheese and Mascarpone

  1. You can buy already skinned hazelnuts!!! WOW!!! Hope you mom liked it! I adore Gorgonzola. One of the things I like a lot is to mix it with mascarpone, pipe it onto Belgian Endive leaves then sprinkle with chopped toasted walnuts…addictive…and I’ll bet your tureen was fabulous!

    Like

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