Angel of Death Cheese Spread
The pungent elements in this vintage cheese dish might ward off the Angel of Death, but are sure to be simply irresistible to your guests. Get ready for this creamy, garlic-y spread to be a stand-out on your next cheese board.
- 1head garlic
- 2tablespoons olive oil
- 1(8 ounce) container ricotta cheese
- 4ounces Gorgonzola cheese
- ½cup heavy cream
- ¾teaspoon salt
- 4leaves fresh sage
- 19-inch square cheesecloth
- ⅓cup walnuts, chopped
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
Step 3Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
Step 4Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
Step 5Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
Step 6Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
Step 7Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
Step 8Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
Step 9Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.