This cheese spread makes a wonderful antipasto when served with fresh vegetables and bread.

Ingredients

• ½ pound Gorgonzola cheese, crumbled
• ½ cup cream cheese, room temperature
• 2 tsps anchovy paste
• 3 hard cooked eggs, finely chopped
• ¼ cup Italian flat leaf parsley, chopped
• ¼ tsp fennel seed

Directions

1. Cream the Gorgonzola and cream cheeses together until smooth.
2. Blend in the anchovy paste, eggs, parsley, and fennel seeds.
3. Cover and refrigerate for at least 1 hour.
4. Mound on a serving platter and surround with vegetables and bread or crackers.

Note: Don’t be afraid of the anchovy flavor. Anchovy paste has milder taste than canned anchovies often used on pizzas. This looks especially nice when dolloped on endive and placed on a platter in a star pattern. If you have a guest eating low carb this dish makes a wonderful salad.
Gorgonzola is an Italian blue cheese with a long and important history. The production of Gorgonzola dates back to the 9th century. This is a cow's milk cheese, with a sharp, spicy flavor and a creamy texture. Tradition has it that the green-blue molding was originally a mistake. The Italians are adventurous foodies they tried it. They liked what they tasted, and the cheese became a mainstay of Italian cuisine.
There are two types of Gorgonzola. The sweet Gorgonzola is also called "mountain" cheese and should be nice and creamy and have a light blue vein through it. The piccante, or "natural", Gorgonzola should be fresh and have a lot marbling of mold through the cheese. It also has an intense, sharp flavor.