Italian Torta with Mascarpone, Gorgonzola, and Walnuts

This savory spread is served in the form of a cake and served at Christmas and New Year's parties in Italy. It's decadent spread on bread or crackers. It is usually served with mostarda di frutta (candied fruit in a spicy, sweet syrup). If you can't find that, serve with crisp pears and honey. If you like, you can use sprigs of rosemary, some cinnamon bark, or sticks to decorate a forest scene on the top.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 362 Calories

Ingredients

• 2 tablespoons brandy
• 1 cup whipping cream
• 1 cup mascarpone cheese
• 1 ½ cups creamy Gorgonzola cheese, diced into small cubes
• 2 cups shelled walnuts, divided

Recipe Instructions

Step 1

Line a loaf pan with plastic wrap.

Step 2

Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.

Step 3

Chop about 1/2 of the walnuts.

Step 4

Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.

Step 5

Refrigerate torta for at least 1 hour, or overnight.

Step 6

Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.