Another hors d’oeuvre I made for the party was witlof (also known as chicory or Belgian edive) with a mixture of gorgonzola and mascarpone. These two Italian cheese blend very well, and are sometimes even sold as a mixture under the name of ‘gormas’ or ‘magor’. I prefer to buy gorgonzola and mascarpone separately and do the mixing myself, so I can tweak the mix to my liking. When using gorgonzola piccante you may like more mascarpone mixed in than when using gorgonzola dolce.
The combination of the crispy slightly bitter witlof works very well with the creamy pungent slightly sweet cheese mixture. This is tasty, easy to prepare, and looks great as well.
For about 75 servings
1 to 1.5 kg (3 lbs) witlof/chicory/Belgian endive, about 6 heads
300 grams (.66 lb) gorgonzola, diced
250 grams (.55 lb) mascarpone
This will keep for several hours at room temperature if it is not too warm. If refrigerated, allow to come to warm up a little before serving.