Served as appetizer. Vegetarian dish.

1 head Garlic, seperated into cloves

8 ounces Ricotta Cheese, room temperature

4 ounces Gorgonzola, crumbled,room temperature

1 cup Whipping Cream

3/4 teaspoon Salt

2 Sage Leaves

1/3 cup Walnuts, finely chopped

Line a strainer with cheesecloth. In a small saucepan filled with boiling water over medium heat, add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife. Drain well and let cool. Transfer garlic to a garlic press in batches and force through press. Measure out 2 tablespoons and set aside. Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream. Stir in salt and reserved garlic. Dampen a 12 x 18-inch piece of cheesecloth and wring dry. Arrange two sage leaves bottom side up in center of cloth. Spoon cheese mixture over leaves, leaving a loose ball. Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice). Transfer to cheesecloth lined strainer and set the strainer over a bowl. Refrigerate for at least 24 hours (or up to 4 days). Unmold cheese onto a platter. Please walnuts over the entire surface of cheese. Refrigerate for at least 2 hours. Let stand at room temperature for one hour before serving.

Preparation time: 1 Day

Cooking time: 1 Day

Yields: 1 1/2 Pints

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