Prep 40 mins
Cook 20 mins
Despite its name, if you're a fan of garlic and Gorgonzola cheese, you'll love this! It's always been well received whenever I've made it.This is from a May 1981 Bon Appetit magazine and is a recipe from "An Antipasto Supreme" menu. The Piedmontese are very fond of cheese. This recipe, with its large head of garlic, is guaranteed to keep away the Angel of Death. Probably vampires too! :)
- 1 large head of garlic, separated into cloves
- 8 ounces ricotta cheese, room temperature
- 4 ounces gorgonzola, crumbled, room temperature
- 1 cup whipping cream
- 1⁄2 teaspoon salt
- 2 fresh sage leaves
- 1⁄3 cup walnuts, finely chopped
- assorted cracker
- Line strainer with a piece of cheesecloth.
- Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with a knife, about 15 to 20 minutes;drain well.
- Transfer to garlic press in batches and mince.
- Measure 2 tablespoons and set aside.
- Beat ricotta in medium bowl until softened.
- Add gorgonzola and continue beating until smooth.
- Gradually beat in cream; add salt and reserved garlic.
- Dampen 12x18-inch piece of cheesecloth and wring dry.
- Arrange 2 sage leaves at bottom side in center.
- Spoon cheese mixture over leaves, forming loose ball.
- Tie ends of cloth together, pressing cheese mixture gently into shape.
- Transfer to cheesecloth-lined strainer and set strainer over bowl.
- Refrigerate 24 hour (or up to 4 days).
- Unmold cheese onto platter.
- Press walnuts over entire surface;refrigerate.
- Let stand at room temperature for 1 hour before serving.
- Accompany with an assortment of crackers.