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Gorgonzola with Walnut Compote

You can easily put together a cheese platter with 2 or more choices. Simply vary the cheeses by milk (cow’s, goat’s, sheep’s or a blend), texture (creamy to firm) and flavor (mild to strong). For example, assemble a farmhouse cheddar, a fresh goat cheese and a pungent blue. Serve with wedges of pear or apple and toasted almonds.

Ingredients:

  • 1 wedge Gorgonzola dolcelatte or other mild blue-veined cheese
  • 1/4 cup coarsely chopped walnuts
  • 6 medjool or other flavorful dates, pitted and chopped
  • 1 Tbs. honey
  • 2 Tbs. water
  • 2 Granny Smith apples

Directions:

Toast the walnuts
Remove the cheese from the refrigerator and let come to room temperature. Preheat an oven to 325°F.

Spread the walnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until they have darkened slightly and are fragrant, about 10 minutes.

Make the compote
In a small saucepan over medium-low heat, combine the walnuts, dates, honey and water and heat until the mixture loosens, then starts to melt together, about 3 minutes. Remove from the heat. Transfer to a small bowl and let cool slightly.

Finish the dessert
Core, halve and thinly slice the apples. Arrange the cheese, apple slices and walnut compote on a platter and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).