Cheese recipes

These recipes are from “The Cheese Course — Enjoying the World’s Best Cheeses at Your Table” by Janet Fletcher.

Gorgonzola Mascarpone Torta

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1 pound aged Gorgonzola, well chilled

10 to 12 ounces mascarpone cheese, well chilled

1/4 cup slivered almonds

Have your cheese merchant cut the Gorgonzola horizontally with a cheese wire into three layers, each about 1 inch thick. You also can do this at home with a length of dental floss held taut between your hands.

Put the bottom wedge of Gorgonzola on a small tray or cutting board. Top with a 1/2 inch thick layer of mascarpone, spreading it evenly. Top the mascarpone with the middle wedge of Gorgonzola. Top that wedge with another 1/2 inch thick layer of mascarpone. Top the mascarpone with the remaining wedge of Gorgonzola. Frost the top and rind of the torta with 1/4 inch of mascarpone. Cover the torta with an inverted crock or plastic container to protect it from the drying air of the refrigerator. Refrigerate for at least 4 hours or as long as overnight.

Preheat the oven to 325 degrees. Toast the almonds on a baking sheet until lightly browned, about 10 minutes. Let cool completely.

Remove the torta from the refrigerator at least 4 hours before serving and press the almonds lightly on the mascarpone-frosted top and rind. If you would like to cut the torta in half so you can put a portion on each of two cheese boards, do it while it is cold. Set the torta on its side so that the layers are face up, cover again, and let come to room temperature before serving.

Serves 12.

Marinated Bocconcini

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1/2 cup extra virgin olive oil

1 large clove garlic, minced

2 teaspoons chopped fresh oregano

1/4 teaspoon red pepper flakes

1 pound bocconcini (small balls of fresh mozzarella), well drained

1 tablespoon capers, coarsely chopped

2 tablespoons chopped fresh parsley

Kosher or sea salt

Halved cherry tomatoes or sliced tomatoes, preferably mixed colors, for garnish

Black olives, such as Gaeta or Kalamata, for garnish

In a small saucepan, heat the olive oil, garlic, oregano and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1 to 2 minutes. Remove from the heat and cool to room temperature. Put the bocconcini in a bowl and cover with the seasoned oil. Add the capers and parsley. Stir to coat. Cover and let stand for several hours, stirring occasionally. Just before serving, season to taste with salt. Arrange the bocconcini on a serving platter. Surround with the tomatoes and olives. Spoon some of the marinade over the tomatoes.

Serves 6 to 8.