BelGioioso Cheese Inc.
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BelGioioso CreamyGorg® and Mascarpone Torte
Small springform pan sprayed with cooking spray
1 lb. BelGioioso CreamyGorg®
1/2 cup honey
1 lb. BelGioioso Mascarpone
1 cup dried cranberries
1 cup walnuts
Place a layer of BelGioioso CreamyGorg® on the bottom of your springform pan, about 1/2" thick. Combine 1/4 cup honey with 8 ounces of BelGioioso Mascarpone and spread a layer over the CreamyGorg®. Drizzle the layer with honey and sprinkle with dried cranberries and walnuts. Continue with another layer of CreamyGorg®.
Cover and chill torte for 20-30 minutes. To finish torte, remove rim of springform pan and place torte on serving dish. Combine honey with 8 ounces of Mascarpone and spread around the outside of the torte, like frosting a cake. Sprinkle with cranberries and walnuts and serve with crusty bread as an appetizer or dessert.
Tip: BelGioioso CreamyGorg® is a soft cheese that spreads easily. As you are placing slices of the cheese into your springform pan, connect the pieces by spreading them together with a knife. This will aid in molding the torte.
Recipe created in collaboration with Sara Martynuska-Knapp, Bouchée Catering, De Pere, Wisconsin.
Mac and Cheese with BelGioioso CreamyGorg® and Prosciutto
1 lb. Rigatoni pasta
8 oz. BelGioioso CreamyGorg®
1/4 cup hot pasta water
1 Tbsp. BelGioioso Mascarpone
3 oz. prosciutto
Boil pasta in salted water until al dente. While pasta is boiling, cut Gorgonzola cheese into small cubes and place into a large sauce pan. Add 1/4 cup of the boiling pasta water to the cheese and stir over low heat to melt and create a sauce. Fresh cream may be added if a creamier sauce is desired.
Sauté chopped prosciutto until crisp; set aside. Drain pasta and toss with the gorgonzola sauce, BelGioioso Mascarpone and prosciutto. Serve immediately garnished with toasted breadcrumbs, if desired. Serves 8.
Gorgonzola and Asparagus Rigatoni
1 1/2 lbs. asparagus, trimmed, cut into 1 1/2" pieces
2 cups BelGioioso Gorgonzola
3/4 cup whipping cream
1 lb. rigatoni
2 tsp. fresh lemon juice
1/4 cup BelGioioso Parmesan, grated
Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Rinse asparagus with cold water, drain and set aside.
Place BelGioioso Gorgonzola and whipping cream in medium saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring pasta occasionally. Drain well. Return pasta to pot. Add Gorgonzola sauce to pasta; toss to coat. Mix in asparagus. Drizzle with lemon juice. Season to taste with salt and pepper. Serve, passing BelGioioso Parmesan. Serves 4.