Author Notes
I had a great hot cheese sauce served as an appetizer at a New York restaurant about 10 years ago. I came home and did my best to recreate it. This is great with grilled beef steak that I serve on skewers at a party...or crusty toasted Ciabatta slices. Adapted over the years, this is my current version. —loubaby
Ingredients
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2 cups
Half and Half
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2 cups
heavy cream
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1/4 pound
Gorgonzola
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1/4 cup
Grated Grana Padano or Romano
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1/4 cup
chopped fresh basil
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1/4 teaspoon
Kosher Salt
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1/4 teaspoon
cracked black pepper
Directions
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Combine Half and Half and Heavy Cream in a large heavy pan and bring to a boil. (Watch to not overboil the pot) Boil for about 45-60 minutes until it gets thick to really coat a spoon and dipping consistency.
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Turn off heat; whisk in both cheeses, basil, salt and pepper; stir til cheese melts. Put in a thermos to keep it warm for serving. Can be made ahead of time and held this way.
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