Torta Gorgonzola With Walnuts in Honey 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dec 11, 2013

Chef Suzanne Goin transforms a few simple ingredients into a dessert/cheese course offering that will dazzle your guests.

The torta Gorgonzola she calls for here, built with layers of mascarpone cheese, can be hard to find. But we had success in testing this with a mild, creamy blue called Saint Agur, spread with a generous layer of mascarpone cheese.

You'll need a 16-ounce, wide-mouth glass jar.

Make Ahead: The honeyed walnuts need to sit overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 1 cup raw walnut pieces
  • 1 cup medium-dark honey, such as avocado, buckwheat or sage
  • 2 tablespoons walnut oil
  • 1 sprig rosemary
  • 6 ounces torta Gorgonzola, Saint Agur or other creamy blue cheese (see headnote)
  • 1 ounce mascarpone
  • Cracked black pepper


Preheat the oven to 375 degrees.

Spread the walnuts on a rimmed baking sheet. Toast for 8 to 10 minutes, until fragrant and lightly browned.

Meanwhile, warm the honey in a small saucepan over low heat until it is easily pourable.

Drizzle the just-toasted nuts with the oil, then immediately transfer them to the jar. Add the rosemary sprig, then pour the warm honey over the nuts. Cool, then cover or seal with a lid overnight.

When ready to serve, run the blade of a thin, sharp knife under hot water, then wipe it dry. Use the knife to cut the torta Gorgonzola into six 1-ounce slices, placing each slice on a separate salad-size plate. (If you are using Saint Agur or another creamy blue cheese, divide equal amounts of the mascarpone among the portions of sliced cheese, spreading it on top of the blue cheese.) Repeat the knife-prep step between each cut.

Discard the rosemary from the honeyed nuts. Spoon equal portions of the nuts over and around the cheese on each plate, then sprinkle with the pepper. Serve right away.

Rate it

Recipe Source

Adapted from "The A.O.C. Cookbook," by Suzanne Goin, with wine notes by Caroline Styne (Alfred A. Knopf, 2013).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at