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GORGONZOLA PISTACHIO TORTE
1 pound crumbled Gorgonzola
½ pound unsalted butter at room temperature
½ pound cream cheese at room temperature
3 tbsp Madeira
Salt and pepper to taste
¼ c minced Italian parsley
½ c minced green onion
1 c chopped pistachios
Combine 1/3 of the Gorgonzola with the butter, cream cheese, Madeira, salt and pepper in a food processor. Blend until thoroughly combined. Add parsley and green onion; blend briefly until evenly incorporated.
Dampen cheesecloth and squeeze out excess moisture. Line a 4-5 c mold or bowl with a double layer of the cloth. Sprinkle a layer of pistachios in the bottom of the mold, along with 1/3 of the remaining Gorgonzola. Spread with 1/3 of the butter/cheese mixture. Repeat layers, ending with the cheese mixture.
Wrap cheesecloth over the top and chill until firm. Unmold and serve with crackers or bread that has been brushed with olive oil and grilled. |
