| 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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