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Gorgonzola, Mascarpone and Walnut Pâté

Gorgonzola, Mascarpone and Walnut Pâté

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

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.
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  • 180g gorgonzola
  • 150g mascarpone
  • 1½ tsp brandy, whisky, marsala or port (optional)
  • 20g walnuts, chopped
  • 1 chicory leaves, sliced, pear, sliced, crostini or breadsticks (gluten free if required), to serve


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.

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