Angel of Death Cheese Spread
- Ready In:
- 24hrs 15mins
- Ingredients:
- 7
- Yields:
-
1 1/2 pints
ingredients
- 1 head garlic, seperated into cloves
- 8 ounces ricotta cheese, room temperature
- 4 ounces gorgonzola, crumbled, room temperature
- 1 cup whipping cream
- 3⁄4 teaspoon salt
- 2 sage leaves
- 1⁄3 cup walnuts, finely chopped
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves. Otherwise, followed directions---result was very pretty--the little leaves of oregano dotted over the surface of the cheese ball. Very creamy and rich and despite the name, the garlic is not over-powering. I do think the amount of cream should be reduced to 2/3 of a cup. Thanks, Ellie! This is GREAT.
Tweaks
-
This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves. Otherwise, followed directions---result was very pretty--the little leaves of oregano dotted over the surface of the cheese ball. Very creamy and rich and despite the name, the garlic is not over-powering. I do think the amount of cream should be reduced to 2/3 of a cup. Thanks, Ellie! This is GREAT.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>