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Thank You Thursday: Gorgonzola Pistachio Torte

Gorgonzola Pistachio Torte, lovely photo by Wedding Nature Photography

"Everything was absolutely perfect, the food was outstanding, all of our guests said it was the best they had ever had at a wedding, from the cheese display (which many of the guests said they would love to have the pistachio crusted cheese spread recipe if I could beg it out of you 😉) to the appetizers and all the way through to the donuts and iced coffee at the end. The staff was exceptionally amazing at doing the last minute move inside, very personable and accommodating to every request. We truly could not have had a more exceptional experience with Pure Joy Catering. Y’all exceeded all of our expectations.

Thank you

Nancy Turner (MOB)"

Well Nancy, your wish is our command! We would love to share the delicious Gorgonzola Pistachio Torte with you~

Gorgonzola Pistachio Torte

serve with breads, crackers or firm cut veggies.

Room Temperature;

In a stand-up mixer with paddle attachment mix the following;

1.5 cups cream cheese

1/4 lb. gorgonzola or other blue cheese

1/8 tsp. cayenne pepper

1/8 tsp. salt

To Layer;

1 1/4 cup pistachios, coarse chop


Stand up mixer & a mold of your choice with a 3.75 cup capacity, could be a bowl, an empty quart yogurt container, a quart measuring cup or a decorative tin, for example

Line the mold with plastic wrap and starting with pistachios, layer in two inches of the cheese mixture, add a second thin, solid layer of pistachios, be sure to get them nicely to the edges so they show & top it off with the rest of the cheese mixture. Refrigerate until needed, then invert onto a board or platter & remove the plastic wrap.

Voila! You now have yourself a yummy cheese torte recipe.

Recipe by Executive Chef, Lynette La Mere


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