Gorgonzola Pistachio Tort
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Gorgonzola Pistachio Torte
This spread is quite simply delicious! If you love Gorgonzola, this is an appetizer that will become a regular in your repertoire. I first had this at a party in Seattle. The caterer was generous enough to share the recipe and I have used it ever since.

While this is not a low calorie recipe, the rich flavors should satisfy before you eat too much.

If you are concerned about gluten intolerance, just choose a Gorgonzola that is gluten free.

Madeira is a fortified wine that originated in Portugal. Since it is heated to 140 degrees during the winemaking process, it has a long shelf life one it has been opened. The founding fathers, including George Washington and Thomas Jefferson, enjoyed Madeira. It is reported that Thomas Jefferson toasted the Declaration of Independence with a glass of Madeira.

This spread can be made several days ahead, as long as it remains in the refrigerator.
pound Butter, room temperature
pound Cream Cheese, room temperature
1 pound Italian Gorgonzola – divided in 2 pound portions
cup Madeira
1 shallot, minced
cup Italian Parsley, chopped
cup green onions, finely chopped
1 cup shelled Pistachios, toasted and roughly chopped
1/3 cup shelled Pistachios for garnish
1 green onion for garnish

Serve with crackers or vegetable crudities

1. Combine the butter, cream cheese, pound of Gorgonzola and the Madeira in a food processor and pulse until smooth.

2. Stir in the shallot, parsley, green onions, pistachios and remaining pound of crumbled Gorgonzola.

3. Line one 4-cup mold, or 2 – 2-cup molds, with plastic wrap extending past the mold. Brush the inside of the plastic lining with a bit of olive oil.

4. Pack the mold with the cheese mixture, fold the plastic wrap over the top of the filling and chill until firm.

5. Serve with the crackers and/or vegetable crudities.

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