Gorgonzola-Pistachio Loaf
- 2 8-oz. pkg. cream cheese, room temperature
- ½ lb. gorgonzola, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup chopped fresh parsley
- 1 cup shelled pistachios
- Moisten two 18" cheese-cloth squares.
- Line 8" x 4" loaf pan, draping excess cloth over sides.
- Combine cream cheese, gorgonzola, and butter in large bowl and blend with spatula.
- Spread 1/3 of cheese mixture into prepared pan. Sprinkle with parsley.
- Cover with half of remaining cheese mixture.
- Sprinkle with pistachios.
- Cover with remaining cheese mixture.
- Fold ends of cloth over and press down lightly.
- Refrigerate until firm, about 1 hour.
- Invert onto serving plate.
- Carefully remove cheesecloth.
- Garnish with sprigs and pistachios.
- Serve at room temperature.