350 g of Gorgonzola cheese
250 g of Creamy Ricotta
125 g of butter or margarine, at room temperature
3 tablespoons of brandy
walnuts or hazelnuts chopped
350 g of Gorgonzola cheese
250 g of Creamy Ricotta
125 g of butter or margarine, at room temperature
3 tablespoons of brandy
walnuts or hazelnuts chopped
Beat the Gorgonzola cheese in an electric mixer until creamy
Then add the ricotta and continue beating to get a creamy mixture
Add the butter or margarine and brandy, and mix well
Refrigerate until firm enough to shape into two rolls with this mixture
Coat them with chopped walnuts or hazelnuts
Use as a topping, serving with crackers or toast
To do so, place the rolls on plates
Each person cuts a slice and places it on crackers or toast.
