Baked Mixed Cheese Hors d'oeuvres
Serve these appetizers warm out of the oven and top with Fruit Chutney (page 77) for a hint of sweetness.
2 tablespoons olive oil
¼ cup Gorgonzola cheese
1½ cups mascarpone (or substitute cream)
¼ cup shredded fontina cheese
½ pasta recipe of choice (see Chapter 7, page 99)
Preheat oven to 350°F. Grease a baking sheet with 1 tablespoon of the oil.
Mix together all the cheeses thoroughly.
Roll out the dough to ½-inch thickness in a large rectangle. Paint the top of the dough with the remaining oil. Spread the cheese on top of the oiled dough. Carefully roll up the dough like a jellyroll and cut the log into slices.
Place the rolled pasta on the prepared baking sheet. Bake for 5 to 8 minutes or until golden brown. Serve.
Mascarpone cheese is not really a cheese. It is actually a very rich cream that has been soured with fermenting bacteria. It is made in the Lombardy region, usually in the winter. It is commonly used as a filling in Italian desserts.