Gorgonzola Tartlets
(Tartine di Gorgonzola)
Ingredients:
35-50 Pate Brisee tartlet cases
3 and 1/2 oz (100 grams) Gorgonzola cheese
7 oz (200 grams) mascarpone cheese
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
Walnut halves and/or pistachio nuts (for garnishing)
Directions:
Beat together the mascarpone and Gorgonzola cheeses in a bowl, then stir in the parsley and season with salt and pepper.
To serve, spoon the cheese mixture into a piping bag fitted with a star nozzle and fill the pastry cases with the mixture.
Garnish each tartlet with a walnut half and a pistachio. Makes 35-50 tartlets.