This recipe makes a stunning gorgonzola, mascarpone and walnut pâté, which is sure to impress in a festive antipasti or after-dinner formaggi e frutta
Words, recipe and photos © Mario Matassa
At Christmas, along with meat and fish pâté, Italian supermarkets offer huge cakes of mascarpone and gorgonzola garnished with walnuts, essential components to a gourmet antipasto. (I should mention that it is also a great way to finish a meal.)
But this recipe is something that is easily achieved at home and it’s sure to impress.
Normally it’s accompanied by crackers, but I’m trying to stir up a melba toast revival as it brings back fond memories of my childhood.
Gorgonzola, mascarpone and walnut pâté | Mousse gorgonzola e noci
➤ SERVES: 4
➤ PREPARATION: 15 minutes
➤ CHILLING: 6 hours or overnight
Ingredients:
- 300g mascarpone
- 150g gorgonzola
- 50g walnuts, chopped
- Pinch of salt
- Honey (optional)
Method:
- In a large bowl, beat 200g of the mascarpone with a pinch of salt. Place a sheet of cling film on a wooden cutting board. Put the gorgonzola on top. Cover with cling film and flatten with a rolling pin until it’s about 1cm thick. It’s easier to do this if the gorgonzola is at room temperature. Divide roughly into four pieces.
- Take a mould, either round or square, and line with cling film. Add a layer of gorgonzola. Press down with your fingers or a spoon. Then, using a spoon, add a layer of mascarpone. Repeat until you have used all the ingredients. Cover the top with more cling film and refrigerate for at least 6 hours, or overnight, to set.
- When you are ready to serve, ease the mixture gently onto a serving dish. Gently beat the remaining mascarpone and butter around the cheese. Sprinkle generously with the chopped walnuts. Serve with melba toast and perhaps a drizzle of honey. This can be made up to three days in advance.
TIP It will be set after 6 hours in the fridge, but if you leave it overnight you’ll have more free time the next day.
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