Gorgonzola with Spiced Walnuts and Port Wine Syrup

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/2 bottle inexpensive port wine (approximately 16 oz.)
2 tbsp. unsalted butter
1/2 cup walnut halves
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 tsp. sugar
1/2 lb. sweet Gorgonzola cheese

INSTRUCTIONS

In a 2-quart saucepan bring the port wine to a boil and reduce it to approximately 1/2 cup thick syrup. Allow to cool. The liquid may even thicken some more. This is fine.

In a small sauté pan, melt the butter over medium heat. When the butter is liquid, add the walnut halves, cayenne, pepper, salt, sugar and sauté until well coated and lightly toasted, approximately 8 to 10 minutes. Set aside to cool.

To serve, divide the Gorgonzola evenly among 4 plates. Sprinkle equal amounts of walnuts over each portion of cheese. Using a tablespoon, drizzle a pretty design of port syrup over the cheese and the plate.

CHEF COMMENTS

Cheese course or dessert.

Tagged: cheesedishes, italian add tags

Have you made it? What'd you think?

Log in to review this recipe.