For years I've been making this recipe and bringing it to parties or having it at my own. Although I have to admit it's a heart attack waiting to happen but incredibly delicious! Why not try it for your next get-together?
You can wrap the outside in walnuts, pecans, pine nuts, fresh herbs or just leave it plain. Whatever way you choose it will still be wonderful. Plus instead of dividing the layers with fresh herbs you can layer it with a basil pesto (posted here on my blog) or sundried tomato pesto. If you really wanted it to look like the holidays you could make two tortes and divide the recipe in small ramekins one layered with the basil (green) pesto and the other with the sundried tomato (red) pesto.
This is great served on crostini or any type of cracker or maybe you have a fun way you'd like to serve it. Please let us know. Whichever way you choose this is sure to be a hit.
Gorgonzola and Brie Torte
32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces Brie, cut off rind
8 ounces Gorgonzola
parsley
scallions
Line an 8 inch springform pan with plastic wrap; set aside. Beat 16 ounces of cream cheese with 8 ounces of butter and Brie. Put in pan. Make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with herbs. Bring up sides of cellophane and wrap until ready to unmold. Chill until ready to serve.
If you don't want to make such a large portion you can always divide the ingredients in 1/2 and mold it in ramekins.
