Angel of Death Cheese Spread

Ingredients

• 1 head garlic
• 2 tablespoons olive oil
• 1 (8 ounce) container ricotta cheese
• 4 ounces Gorgonzola cheese
• 0.5 cup heavy cream
• 0.75 teaspoon salt
• 4 leaves fresh sage
• 1 18-inch square cheesecloth
• 0.33 cup walnuts, chopped

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
3. Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
4. Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
5. Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
6. Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
7. Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
8. Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
9. Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.