📝 About This Recipe
This luxurious Italian 'torta' is a masterpiece of contrast, layering the sharp, pungent bite of Gorgonzola Piccante with the velvety, sweet creaminess of fresh Mascarpone. Traditionally found in the specialty deli cases of Northern Italy, this spread is elevated by the addition of toasted walnuts and a hint of brandy for depth. It is a sophisticated centerpiece for any cheese board, offering a melt-in-your-mouth texture that is both rustic and incredibly refined.
🥗 Ingredients
The Cheese Base
- 16 ounces Mascarpone cheese (high quality, at room temperature)
- 12 ounces Gorgonzola Piccante (crumbled, at room temperature)
- 4 ounces Cream cheese (softened; helps stabilize the structure)
Flavor Enhancers
- 1.5 cups Walnut halves (toasted and roughly chopped)
- 1 tablespoon Brandy or Cognac (optional, for depth of flavor)
- 2 tablespoons Fresh chives (finely minced)
- 1/4 teaspoon White pepper (ground)
For Assembly and Garnish
- 1 teaspoon Extra virgin olive oil (for greasing the mold)
- 1 sprig Fresh parsley (for garnish)
- 1 tablespoon Honey (for drizzling before serving)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and golden. Set aside to cool completely before chopping.
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2
Prepare a 6-inch springform pan or a small deep bowl by lightly greasing the interior with olive oil and lining it with a double layer of plastic wrap, leaving plenty of overhang on the sides.
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3
In a medium mixing bowl, combine the room-temperature Mascarpone and the softened cream cheese. Use a rubber spatula to fold them together until perfectly smooth and combined.
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4
In a separate bowl, gently break up the Gorgonzola Piccante with a fork. If you prefer a milder flavor, you can use Gorgonzola Dolce, but Piccante provides the classic 'torta' contrast.
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5
Fold the brandy and white pepper into the Mascarpone mixture. Divide this cream mixture into three equal portions.
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6
Spread the first portion of the Mascarpone mixture into the bottom of your prepared mold, smoothing it out into an even layer with an offset spatula.
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7
Sprinkle half of the crumbled Gorgonzola and 1/3 of the chopped walnuts over the Mascarpone layer, pressing down very gently so they adhere.
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8
Carefully dollop the second portion of Mascarpone over the cheese and nut layer. Spread it gently to avoid disturbing the layers beneath.
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9
Repeat the process by adding the remaining Gorgonzola and another 1/3 of the walnuts.
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10
Finish with the final layer of Mascarpone, smoothing the top perfectly flat. Fold the overhanging plastic wrap over the top to seal the torta.
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11
Place the torta in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the structure to firm up.
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12
One hour before serving, remove the torta from the fridge. Unmold it onto a serving platter by pulling the plastic wrap, then gently peeling the wrap away from the cheese.
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13
Garnish the top with the remaining toasted walnuts, fresh chives, and a drizzle of honey for a beautiful, professional finish.
💡 Chef's Tips
Ensure both the Mascarpone and Gorgonzola are at room temperature before starting to ensure a smooth, spreadable consistency. For a cleaner look when slicing, use a knife dipped in hot water and wiped dry between each cut. If you cannot find Gorgonzola Piccante, a high-quality Roquefort or Stilton makes an excellent, albeit less traditional, substitute. Avoid over-mixing the Gorgonzola into the Mascarpone; the goal is distinct layers of white and blue for a beautiful cross-section. Store any leftovers in an airtight container in the fridge for up to 5 days, but do not freeze as it will ruin the creamy texture.
🍽️ Serving Suggestions
Serve with thin slices of toasted fruit bread or raisin walnut baguette for a sweet and salty pairing. Pair with crisp slices of Bosc pear or Granny Smith apples to provide a refreshing crunch. Accompany with a glass of chilled Vin Santo or a late-harvest Riesling to complement the blue cheese notes. Add a small bowl of balsamic-glazed figs or apricot preserves on the side for guests to customize their bites. This spread works beautifully as part of a larger charcuterie board featuring Prosciutto di Parma and salty Marcona almonds.