The inspiration for this recipe came from a cheesecake made by Jonathan R. He’s not a big dessert fan so it makes sense that he would like a gorgonzola dolce-truffle oil cheesecake as it’s more savory than sweet. I’ve had his recipe for years and am still waiting for the right occasion to make it – I will someday and it will definitely appear on Riegl Palate.
This recipe is simple and versatile. While I served it as an appetizer for a spring Italian-themed meal for Gourmet Dinner Club (GDC), it could also be served as a dessert course. Ed and I enjoy sharing a cheese plate at a restaurant rather than a traditional dessert for our final course. And, recently we’ve hosted two separate dinner parties at our house and friends have brought cheese for dessert.
Gorgonzola is an Italian blue cheese that is typically sharp and crumbly. Gorgonzola Dolce is aged less time (typically 3 months) and is sweeter (‘dolce’ is Italian for ‘sweet’), milder and softer. It pairs wonderfully with truffle honey and toasted chopped hazelnuts.
Truffle honey used to be difficult to find but now you’ll find it most grocery stores (my local Wegmans carries it), gourmet stores and online. I recommend a baguette for serving or both Carr’s Whole Wheat Crackers (which are more like cookies) for those who eat gluten or Breton’s Gluten Free Original with Flax Crackers for those who are gluten-free. Plus blue cheese has been found to have no traces of detectable gluten.
With a recipe this easy, you have plenty of time to enjoy your summer.
Tip: Don’t forget the 1-hour cheese rule – all cheeses are so much better if you let them sit out at room temperature for an hour prior to serving. For this recipe, bring the Gorgonzola Dolce to room temperature and then add the honey and nuts.
| Gorgonzola Dolce with Hazelnuts and Truffle Honey | Print |
- 6 to 8 ounces Gorgonzola Dolce cheese
- 1 tablespoon truffle honey
- ⅓ cup chopped hazelnuts, toasted (see Notes)
- For serving: baguette slices or crackers
- Remove cheese from refrigerator an hour before serving. Then proceed with the recipe.
- Place cheese wedge in a shallow bowl or plate.
- Drizzle generously with truffle honey and sprinkle with toasted hazelnuts.
- Serve with baguette slices or crackers.
Nicole – one of our favorite desserts is Gorgonzola dolce with chest that honey and hazelnuts! Mark is not a big fan of truffle oil, but I do have a truffle honey that I think will work perfectly for this.
David – So glad to hear that you think this is a good combination! Simple and yummy!