This cheese course is really a dessert for adults — like a slice of earthy cheesecake that you wash down with a big red wine. (In other words, a piece of heaven on earth.) On a recent rainy night after a long day, David and I polished one of these off in just a few delicious minutes — with spoons. (Serving it with slices of baguette or crackers is probably a more decorous presentation, though.)
The sweeter, creamier Gorgonzola Dolce is a cheese course regular, but I prefer its drier, sharper Mountain cousin, and this almost spicy cheese pairs beautifully with lightly toasted nuts drenched in a full-flavored honey. If you can find the strong, nutty chestnut honey, use it (for this an many things), but if you can’t, a good wildflower honey makes a lighter but equally satisfying grown-up treat.
Recipe
Ingredients
A fat slice of Mountain Gorgonzola (more than you think you and/or your guests can possibly eat).
A handful of some combination of walnut pieces, pine nuts and pistachios. (I like to use all three.)
Instructions
Toast the nuts in a skillet over medium-low heat just until they are fragrant and start to color. Transfer to a small bowl and flood with chestnut or wildflower honey. Mix and pour onto a serving plate or shallow bowl. Top with the slice of cheese and serve with slices of fresh white baguette or crackers. Or just a few spoons.
