Gorgonzola Fruit Torta

One of my dear friends had a spa party a few weeks ago, and I wanted to bring a snack to share. I had been hearing about this recipe for years, and I finally got around to making it.

O…M…G… you guys! Not only was this appetizer drop dead gorgeous, it was also one of the most addictive things I’ve ever eaten.

Pungent gorgonzola is blended with cream cheese and layered with fresh herbs and dried fruits. After it firms up in the fridge, it’s topped with toasted almonds for a nice bit of crunch.

Serve this with your favorite crackers and go to town slathering them with this sweet, tangy, creamy deliciousness.

Friends who have made this in the past tell me that it freezes well, too. This is guaranteed to be a big hit at any dinner party, and would be a fantastic addition to your holiday table as well.

Gorgonzola Fruit Torta
CLBB – TLee4

16 ounces cream cheese — softened
2 tablespoons butter — softened
4 ounces Gorgonzola cheese — crumbled
1/4 teaspoon salt
1/2 cup dried cranberries
1/4 cup green onion — chopped
1/4 cup parsley
1/2 cup dried apricots — chopped
1/4 cup slivered almonds — toasted

Cut up cream cheese and butter. Place in a food processor with Gorgonzola and salt and mix until smooth. Line an 8″ by 4″ loaf pan with foil. Grease with cooking spray. Layer the following ingredients in order:

Cranberries
1/3 cream cheese mixture
green onion and parsley
1/3 cream cheese mixture
apricots
1/3 cream cheese mixture

Use a small spatula greased with cooking spray to spread cream cheese mixture easily over other ingredients without mixing. Cover and chill until firm. Turn uncovered pan upside down on a serving plate and remove foil very gently. Top torta with slivered almonds. Serve with crackers.

Big Flavors Rating: 5 Stars