Marsala with gorgonzola is a translation of the British tradition of mixing port with stilton. The nutmeg and mascarpone sweeten and blunt the pungency of the gorgonzola; even those who think they don’t like blue cheese find this gratifyingly edible. If you’re fed up with Marsala, use white port – my mother always kept a decanter of this in the dining-room, and so I have a peculiar nostalgia for it.
This is the easiest crostini topping I can think of. When I make the little toasts,