Gorgonzola Fruit Torta

Gorgonzola & cream cheese are layered with fresh herbs, dried fruit, & toasted nuts upgrading any festive cheese board or appetizer spread.

Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from CLBB – TLee4)

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Servings: 10 Servings

Course: Appetizer

Cuisine: American

Prep Time 15

Cook Time 5

Total Time 20

To the bowl of a food processor, add cream cheese, butter, Gorgonzola, and salt. Process until smooth.
Line a loaf pan, muffin tins, or other shaped container with foil. Spray the foil with oil or cooking spray. Sprinkle cranberries into the prepared pan in an even layer. Spread ⅓ of the cream cheese mixture evenly on top of the cranberries. Sprinkle on the green onions and parsley in an even layer. Add half of the remaining cream cheese mixture, again smoothing into an even layer. Sprinkle on apricots in an even layer, and finish with the remaining cream cheese mixture.
Cover and chill in the refrigerator until firm.
Before serving, toast the slivered almonds. Place almonds in a single layer in a dry skillet. Place skillet on the stovetop over medium heat. Let almonds cook, shaking the pan occasionally, until they're golden brown, about 3-5 minutes. Remove from pan and allow to cool.
To serve torta, remove the cover and turn out gently onto a serving platter. Gently remove foil and sprinkle with slivered almonds. Serve with your favorite crackers.

When toasting almonds, turn off heat when you see them starting to brown. They'll continue to cook from the residual heat of the skillet and will be less likely to burn.
Spritz an offset spatula (or your utensil of choice) with a little oil or cooking spray before spreading the cream cheese mixture to make it spread more easily.
If you don't have a food processor, you could blend the cream cheese mixture together in a bowl with a hand mixer or with a spoon - just be sure to mix really well to incorporate all of the ingredients well.
This torta freezes beautifully! Cover with a double layer of foil and store in an airtight bag, squeezing out as much air as possible before freezing. To thaw, transfer to the refrigerator the day before you want to serve so it has time to thaw evenly.