Gorgonzola Fondo

Recipe courtesy of Chef Al Levinsohn

Serves 8

1 C cream cheese

¾ C gorgonzola cheese

¼ C shredded parmesan

½ C heavy cream

¼ C chopped roasted garlic cloves

2 T white wine

Combine in mixer until well blended. Heat in a shallow baking dish or ramekin until brown and bubbly, at 400° for 15-20 minutes depending on depth of casserole. Serve with toasted bruschetta, french bread or crackers. Goes great with apples, grapes or similar fresh fruits.