Italian nut cheese

Yield: 1 servings

Measure Ingredient
4 ounces Mascarpone or cream cheese; softened (1/2 cup)
2 ounces Crumbled gorgonzola cheese; (1/2 cup)
¼ cup Finely chopped walnuts; toasted
⅛ teaspoon Freshly ground black pepper

MAKES 1¼ CUPS LACTO

Serve this cheese on celery, cucumber slices, Belgian endive spears or crackers. Look for mascarpone cheese in specialty cheese stores, Italian markets or gourmet shops.

In medium bowl, combine both cheeses, walnuts and pepper and mix well. Pipe or spread about 2 teaspoons cheese mixture onto vegetables and arrange in concentric circles on colorful round platter. Sprinkle with paprika. Serve immediately or cover and chill up to 1 hour before serving.

PER TABLESPOON: 41 CAL.; 1G PROT.; 4G TOTAL FAT (2G SAT. FAT); 0 CARB.; 9MG CHOL.; 68MG SOD.; 0 FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 58 Converted by MM_Buster v2.0l.

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