"Човник" з горгонзола и горіховім Мусомі

Select a mild, buttery Gorgonzola for this rich appetizer, and cut off its rind to ensure the mousse will not be bitter.

1/2 pound mild Gorgonzola, rind removed, cut into large pieces

1/2 cup shelled walnut halves, plus extra to garnish

1/3 cup heavy cream, plus extra if needed

1/8 teaspoon freshly ground black pepper

4 large Belgian endives, separated into spears

1/4 cup honey

In a food processor, combine the Gorgonzola, the walnut halves, the cream, and the pepper until smooth- add more cream if needed to thin it out. The mousse should be as thick as jam. Refrigerate 30 minutes (or up to 2 days) to firm it up- this makes piping easier.

Arrange the endive spears on a platter with the tips facing in toward the center. Spoon the Gorgonzola mousse into a pastry bag fitted with a star tip.

Pipe the Gorgonzola mousse on the bottom half of each endive spear in a pretty rosette pattern. Top each rosette of Gorgonzola mousse with a walnut half. Drizzle the Gorgonzola mousse lightly with the honey and serve within 15 minutes. Serves 12