Gorgonzola, Mascarpone and Walnut Pâté
By OcadoLife
Published on 17 October 2022
Author, chef and illustrator Letitia Clark’s Gorgonzola, Mascarpone and Walnut Pâté is a wonderfully easy dip for entertaining – just mix it all up, then serve. To get ahead, and for a deeper flavour, make it the day before and chill overnight. Try the pâté with crunchy crudités for dunking or spread it on crostini. Alternatively, use it to stuff pitted dates then wrap in parma ham and bake until golden. Any leftovers can be stirred into cooked pasta and served with more walnuts scattered over for a speedy supper.Time and servings
20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 180 g of gorgonzola
- 150 g of mascarpone
- 1.5 tsp of brandy, whisky, marsala or port (optional)
- 20 g of walnuts, chopped
- 1 chicory leaves, sliced, pear, sliced, crostini or breadsticks (gluten free if required), to serve
Method
Step 1
Blitz the gorgonzola and mascarpone with your choice of alcohol (if using) in a food processor, until combined. Season to taste. Stir through most of the walnuts, leaving some for the top.Step 2
Serve in a small bowl topped with the remaining walnuts and your choice of crudités (or chill overnight). The pâté will keep for 4-5 days covered in the fridge.