1 cup ricotta cheese
2 ounces gorgonzola dolce
2 ounces Parmigiano Reggiano or Grana Padano, grated
2 ounces Fontina or Montessio, finely diced
1 cup walnuts, finely chopped
Combine all the cheeses in a bowl; cover and refrigerate for 30 minutes.
Make small balls with your hands and roll in the nuts.
Serve as finger food.
This recipe is featured on show 2321 - Little Cheese Plates.
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