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.
- 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
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).