Gorgonzola and ToastedWalnut Spread with Madeira

This spread can also be shaped into cheese balls 
or logs for holiday gifts. Simply reserve the walnuts instead
of mixing them in. Chill the cheese mixture, shape into
balls or logs, and roll in walnuts as a coating.
1cup (120 g) crumbled Gorgonzola cheese
1package (8 ounces, or 225 g) cream cheese, softened
2tablespoons (28 ml) heavy cream
2tablespoons (28 ml) Madeira wine
1
⁄4 teaspoon black pepper
1cup (150 g) toasted chopped walnuts*
1tablespoon (4 g) chopped fresh parsley
Apple and pear slices
Sliced French bread, toasted
Combine Gorgonzola cheese, cream cheese, heavy cream,
Madeira, and pepper in the bowl of a food processor. Process just
until blended. Reserve 2 tablespoons (20 g) walnuts for garnish.
Stir parsley and remaining walnuts into cheese. Spoon into serv-
ing dish and sprinkle with remaining walnuts. Serve with apple and
pear slices along with toasted French bread.
*For toasted walnuts: Preheat oven to 350°F (180°C, or gas mark
4) and spread walnuts on a baking sheet. Bake for 6 to 8 minutes,
stirring once or twice, until evenly golden brown. Watch carefully
to avoid burning.