Three Cheese Pie
|Sweet gorgonzola||1 Pound, softened|
|Unsalted butter||1⁄4 Pound, softened|
|Chopped walnuts||1 Cup (16 tbs) (3/4 Cup Plus 1/2 Cup)|
|Pignoli nuts||1⁄3 Cup (5.33 tbs)|
|Mascarpone/Whipped cream cheese softened||8 Ounce|
|Slivered almonds||4 Tablespoon|
Cut a round of waxed paper to fit the bottom of a 5 or 6 inch diameter souffle dish.
Spread two thirds of the Gorgonzola in a smooth layer in bottom of dish.
Top with 3/4 cup walnuts; press into cheese.
Smooth on a layer of mascarpone.
Smooth on a layer of butter.
Sprinkle on remaining walnuts; press in.
Smooth on a layer of remaining Gorgonzola.
Top with layer of ricotta.
Cover and chill at least overnight.
To unmold, dip the dish briefly in hot water; run knife around the edge and unmold.
Remove waxed paper.
Then reverse pie onto serving dish.
Decorate top and sides with pignoli and almonds.
Allow to sit at room temperature for 30 minutes before serving.
Slice very thinly with a very sharp knife.
Serve with Italian or French bread, thinly cut.
NOTE TO COOK: Carry to party in souffle dish, well wrapped.
Carry pig noli and almonds in separate plastic bags.
Carry sliced bread in foil or plastic bag.
Unmold and decorate the pie at party.