Gorgonzola Pie is one of those sinfully rich things you see in good delis. However, though you can buy what's proudly displayed in the store, there are advantages to making it home: you can use more walnuts than they do (assuming that they do), you can be certain of what else goes into it, and you can use the cheese you want, rather than what the manager selects. The perfect party food, and very good at the end of the meal too.

See Also

About walnuts

Ingredients

• 3 slices of gorgonzola of the same size and thickness, rind removed, for a total weight of a pound (450 g),
• 1 pound (450 g) mascarpone cheese (a fresh, mild, creamy cheese)
• 5 ounces (150 g) walnut halves
• A square or rectangular mold the same size as the gorgonzola slices, lined with aluminum foil.

• Prep Time: 90 minutes

• Total Time: 90 minutes

Preparation

Set aside an ounce and a half of the walnuts, selecting those that look best. Chop the rest.

Press one of the slices into the pan, and cover it with a layer of mascarpone and half the chopped nuts. Cover the mascarpone with the second slice of cheese, followed by more mascarpone and the rest of the chopped nuts, and chill the pie for a couple of hours, by which time it will have firmed up. Unmold the pie onto a serving dish.

Whip the remaining mascarpone until it is soft and creamy, and spread it over the top and sides of the pie. Put the walnut halves you set aside onto the pie, pressing them gently to be sure they stick, and chill it for another hour, to firm up the mascarpone you spread over the pie.