Gorgonzola with Mascarpone and Marsala

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

  • About

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,