| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Whole bulb of garlic separated into cloves | |
| 8 | oz | Ricotta cheese at room temp |
| 4 | oz | Gorgonzola cheese crumbled |
| 1 | c | Heavy cream |
| 3/4 | ts | Salt |
| 2 | Fresh sage leaves | |
| 1/3 | c | Walnuts finely chopped |
INSTRUCTIONS
comment: for those of you who make cheese balls or spreads, this is definitely different and delicious and caloric! Line a collander with cheesecloth. Meanwhile boil peeled garlic for 20 minutes and drain well. Mince garlic. Beat ricotta smooth and stir in the gorgonzola till smooth. Beat in cream with the salt and minced garlic to the mixture. Dampen another large piece of cheesecloth and line with 2 sage leaves in center. Spoon cheese mixture over sage and form into a ball. tie ends of cloth together, pressing gently to reshape. Place in the cheesecloth lined colander and place over a bowl to drain. Chill for 24 hours. Unmold cheese onto a platter and stud with walnuts.Sage side up. Allow to stand 1 hour before serving with assorted breads and crackers Posted to Recipe Archive - 22 Dec 96 submitted by: LIR119@delphi.com Date: Sun, 22 Dec 96 0:01:50 EST
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