Title: Italian Nut Cheese
Categories: Vegtime2
Yield: 1 servings

4 oz Mascarpone or cream cheese;
-softened (1/2 cup)
2 oz Crumbled gorgonzola cheese;
-(1/2 cup)
1/4 c Finely chopped walnuts;
-toasted
1/8 ts Freshly ground black pepper

MAKES 1 1/4 CUPS LACTO

Serve this cheese on celery, cucumber slices, Belgian endive spears or
crackers. Look for mascarpone cheese in specialty cheese stores, Italian
markets or gourmet shops.

In medium bowl, combine both cheeses, walnuts and pepper and mix well. Pipe
or spread about 2 teaspoons cheese mixture onto vegetables and arrange in
concentric circles on colorful round platter. Sprinkle with paprika. Serve
immediately or cover and chill up to 1 hour before serving.

PER TABLESPOON: 41 CAL.; 1G PROT.; 4G TOTAL FAT (2G SAT. FAT); 0 CARB.; 9MG
CHOL.; 68MG SOD.; 0 FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 58

Converted by MM_Buster v2.0l.