250 g of crumbled Gorgonzola cheese
100 g of fresh ricotta cheese, crumbled
4 tablespoons of butter or margarine
1 tablespoon of finely chopped onion
2 tablespoons of brandy
4 tablespoons of toasted and crushed pecans
250 g of crumbled Gorgonzola cheese
100 g of fresh ricotta cheese, crumbled
4 tablespoons of butter or margarine
1 tablespoon of finely chopped onion
2 tablespoons of brandy
4 tablespoons of toasted and crushed pecans
Allow the cheeses and butter to come to room temperature
Beat the butter and cheeses until a smooth paste forms
Add the onion and brandy
Mix well and sprinkle with toasted pecans
Refrigerate for several hours
Serve with crackers
Yield: 35 servings.
