In a Med bowl, mash 8 oz. of creamy gorgonzola and 4 oz of mascarpone. Stir in just enough milk to make the mixture spreadable. Arrange Belgian endive leaves about 4 separated into separate leaves on a platter now spoon the cheese mix into the leaves sprinkle with chopped walnuts that you've add brown sugar to sweeten. serve immediately.
kades
kades
