Torta Gorgonzola with walnuts in honey from The A.O.C. Cookbook (page 30) by Suzanne Goin

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Notes about this recipe

  • julesamomof2 on August 19, 2017

    I've made this many times, but with a hunk of regular gorgonzola. An easy way to dress up a cheese platter. Definitely use the buckwheat honey, makes a difference.

  • L.Nightshade on May 23, 2017

    Walnuts need to be prepped a day ahead. No torta gorgonzola, or even gorgonzola around, so I made my own version. I started with cambozola, but thought it was a bit too mild compared with gorgonzola, so added layers of a strong blue cheese, and spread mascarpone between each layer. It was all pressed into a bowl and chilled overnight, then taken out a while before dinner to come to room temperature. I used buckwheat honey, one of the recommendations. This honey was so thick, I had to repeatedly heat it to do anything! It was like working with dulce de leche, even thicker. I served this as a dessert, un-molding the torta and pouring the honey and walnuts on top (after reheating yet again). A coarse grind of black pepper went on top. To make it feel more dessert-y, I made up a crunchy little cookie to go along, with cardamom and orange zest. This is a very simple dessert, cheese course, or appetizer. And everything is done in advance.

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