Angel of Death Cheese Spread |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 3 |
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Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death-thought this sounded interesting and delicious and although I haven't made this yet I will be making this cheese soon. Recipe source: Bon Appetit (May 1981) Ingredients:
1 head garlic, seperated into cloves |
8 ounces ricotta cheese, room temperature |
4 ounces gorgonzola, crumbled, room temperature |
1 cup whipping cream |
3/4 teaspoon salt |
2 sage leaves |
1/3 cup walnuts, finely chopped |
Directions:
1. Line a strainer with cheesecloth.
2. In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.
3. Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
4. Stir in salt and reserved garlic.
5. Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
6. Arrange two sage leaves bottom side up in center of cloth.
7. Spoon cheese mixture over leaves, leaving a loose ball.
8. Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
9. Transfer to cheesecloth lined strainer and set the strainer over a bowl.
10. Refrigerate for at least 24 hours (or up to 4 days).
11. Unmold cheese onto a platter.
12. Please walnuts over the entire surface of cheese.
13. Refrigerate for at least 2 hours.
14. Let stand at room temperature for one hour before serving.
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