Angel Of Death Cheese Spread

1. 1

   Line a strainer with cheesecloth.

2. 2

   In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside.

3. 3

   Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.

4. 4

   Stir in salt and reserved garlic.

5. 5

   Dampen a 12 x 18-inch piece of cheesecloth and wring dry.

6. 6

   Arrange two sage leaves bottom side up in center of cloth.

7. 7

   Spoon cheese mixture over leaves, leaving a loose ball.

8. 8

   Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).

9. 9

   Transfer to cheesecloth lined strainer and set the strainer over a bowl.

10. 10

    Refrigerate for at least 24 hours (or up to 4 days).

11. 11

    Unmold cheese onto a platter.

12. 12

    Please walnuts over the entire surface of cheese.

13. 13

    Refrigerate for at least 2 hours.

14. 14

    Let stand at room temperature for one hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.