ANGEL OF DEATH CHEESE SPREAD
Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death--thought this sounded interesting and delicious and although I haven't made this yet I will be making this cheese soon. Recipe source: Bon Appetit (May 1981)
Provided by ellie_
Categories Cheese
Time P1DT15m
Yield 1 1/2 pints
Number Of Ingredients 7
Steps:
- Line a strainer with cheesecloth.
- In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.
- Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
- Stir in salt and reserved garlic.
- Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
- Arrange two sage leaves bottom side up in center of cloth.
- Spoon cheese mixture over leaves, leaving a loose ball.
- Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
- Transfer to cheesecloth lined strainer and set the strainer over a bowl.
- Refrigerate for at least 24 hours (or up to 4 days).
- Unmold cheese onto a platter.
- Please walnuts over the entire surface of cheese.
- Refrigerate for at least 2 hours.
- Let stand at room temperature for one hour before serving.
Nutrition Facts : Calories 1317.7, Fat 118, SaturatedFat 65.3, Cholesterol 354.4, Sodium 2417.2, Carbohydrate 27.8, Fiber 2.6, Sugar 2.1, Protein 43.7
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