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Gorgonzola Baskets
1 cup walnuts
1 pound Gorgonzola cheese
1 pound cream cheese
3 sheets frozen phyllo dough, thawed
Chop walnuts and toast in 250-degree oven until golden. In mixer, whip nuts with cheeses.
On a large cutting board, place one sheet of phyllo dough. Brush with melted butter. Add two more sheets, adding butter each time. Cut phyllo into 12 squares.
Add a rounded teaspoon of cheese mix to each square. Fold sides up to create a small basket. Place on tin tray, sprayed with cooking oil or buttered. Cover with foil and freeze until ready to use. Preheat oven to 375 degrees and bake uncovered for 30 minutes, until golden brown.
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