Gorgonzola Fruit Torta Made Easy in Your Pressure Cooker
A creamy and fruity Gorgonzola torta packed with dried cranberries, apricots, and a crunchy slivered almond topping – delightfully easy in your pressure cooker.
Equipment
- 1 Mixing bowl Medium size
Ingredients
Main ingredients
- 16 ounces cream cheese softened so it mixes real smooth
- 2 tablespoons unsalted butter softened to be friendly with the cream cheese
- 4 ounces Gorgonzola cheese crumbled
- ¼ teaspoon kosher salt for a little balanced kick
- ½ cup dried cranberries sweet and kinda tart
- ¼ cup green onion thinly sliced, about 2 medium onions
- ¼ cup parsley chopped
- ½ cup dried apricots chopped
- ¼ cup slivered almonds to sprinkle on top
Instructions
Instructions
- Grab a medium bowl and put in your softened cream cheese and butter. Beat until smooth and silky.
- Fold in the crumbled Gorgonzola cheese and kosher salt. Mix gently to keep chunks.
- Add in dried cranberries, green onions, parsley, and dried apricots. Stir gently to combine.
- Line a small bowl or mold with plastic wrap. Spoon in the mixture and press evenly.
- Cover and chill in the fridge for at least 30 minutes to firm up.
- Unmold onto a platter and peel off plastic wrap.
- Sprinkle the top with slivered almonds and serve with crackers.
Notes
Let the torta chill well before serving for best sliceable texture and boldest flavor. Serve with crisp crackers or crostini for that perfect finish.