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Angel Of Death Cheese Spread

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Ingredients

Adjust Servings:
1 head garlic, seperated into cloves
8 ounces ricotta cheese, room temperature
4 ounces gorgonzola, crumbled, room temperature
1 cup whipping cream
3/4 teaspoon salt
2 sage leaves
1/3 cup walnuts, finely chopped

Nutritional information

1317.7
Calories
1062 g
Calories From Fat
118 g
Total Fat
65.3 g
Saturated Fat
354.4 mg
Cholesterol
2417.2 mg
Sodium
27.8 g
Carbs
2.6 g
Dietary Fiber
2.1 g
Sugars
43.7 g
Protein
691g
Serving Size

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Angel Of Death Cheese Spread

Features:
    Cuisine:

    This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves. Otherwise, followed directions---result was very pretty--the little leaves of oregano dotted over the surface of the cheese ball. Very creamy and rich and despite the name, the garlic is not over-powering. I do think the amount of cream should be reduced to 2/3 of a cup. Thanks, Ellie! This is GREAT.

    • 1475 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Angel of Death Cheese Spread, Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death–thought this sounded interesting and delicious and although I haven’t made this yet I will be making this cheese soon Recipe source: Bon Appetit (May 1981), This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves Otherwise, followed directions—result was very pretty–the little leaves of oregano dotted over the surface of the cheese ball Very creamy and rich and despite the name, the garlic is not over-powering I do think the amount of cream should be reduced to 2/3 of a cup Thanks, Ellie! This is GREAT , This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves Otherwise, followed directions—result was very pretty–the little leaves of oregano dotted over the surface of the cheese ball Very creamy and rich and despite the name, the garlic is not over-powering I do think the amount of cream should be reduced to 2/3 of a cup Thanks, Ellie! This is GREAT


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    Steps

    1
    Done

    Line a Strainer With Cheesecloth.

    2
    Done

    in a Small Saucepan Filled With Boiling Water Over Medium Heat, Add Garlic and Cook For 15- 20 Minutes or Until Garlic Can Be Piered With a Knife. Drain Well and Let Cool. Transfer Garlic to a Garlic Press in Batches and Force Through Press. Measure Out 2 Tablespoons and Set Aside.

    3
    Done

    Beat Ricotta in a Medium Bowl Until Softened. Add Gorgonzola and Continue Mixing Until Smooth. Beat in Cream.

    4
    Done

    Stir in Salt and Reserved Garlic.

    5
    Done

    Dampen a 12 X 18-Inch Piece of Cheesecloth and Wring Dry.

    6
    Done

    Arrange Two Sage Leaves Bottom Side Up in Center of Cloth.

    7
    Done

    Spoon Cheese Mixture Over Leaves, Leaving a Loose Ball.

    8
    Done

    Tie Ends of Cloth Together, Pressing Cheese Mixture Into a Shape (a Heart Shape Is Easy to Do and Looks Nice).

    9
    Done

    Transfer to Cheesecloth Lined Strainer and Set the Strainer Over a Bowl.

    10
    Done

    Refrigerate For at Least 24 Hours (or Up to 4 Days).

    11
    Done

    Unmold Cheese Onto a Platter.

    12
    Done

    Please Walnuts Over the Entire Surface of Cheese.

    13
    Done

    Refrigerate For at Least 2 Hours.

    14
    Done

    Let Stand at Room Temperature For One Hour Before Serving.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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