Printer-friendly versionThis unusual cheesecake can stand in for a cheese plate after dinner. Drizzle with a little honey or a few drops of Rubio Aged Balsamic Vinegar, if desired.
Ingredients:
- 8 ounces Polenghi Mascarpone [2], room temperature
- 4 ounces Gorgonzola Dolce [3], room temperature
- Salt, freshly ground pepper
- 1/3 cup chopped walnuts
- 1 ripe pear, peeled and thinly sliced
- Alce Nero Eucalyptus [4] or Forest Honey [5], or Rubio Aged Balsamic Vinegar [6] to drizzle
Mix the cheeses together with a fork until well-combined.
Season with salt and pepper.
Place a 6-inch metal ring or biscuit cutter on a serving platter and fill the bottom with the walnuts.
Cover the walnuts with a layer of pear slices.
Then spoon in the cheeses, pressing down and smoothing the top.
Remove the ring.
Drizzle honey or Rubio on top, if desired.