Angel of Death Cheese Spread

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.

3 . Stage

Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.

4 . Stage

Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.

5 . Stage

Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.

6 . Stage

Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.

7 . Stage

Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.

8 . Stage

Carefully unmold the cheese on the serving plate, with the sage leaves facing up.

9 . Stage

Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.