This unusual cheesecake can stand in for a cheese plate after dinner. A drizzle of Primitivizia Mugolio pine cone syrup will be a conversation starter. Serve with bread and/or crackers, such as Ines Rosales Tortas de Aceite. Serves about 4.

Ingredients:

8 ounces Polenghi Mascarpone, room temperature
4 ounces Gorgonzola Dolce, room temperature
Salt, freshly ground pepper
1/3 cup chopped walnuts
1 ripe pear, peeled and thinly sliced

Mix the cheeses together with a fork until well-combined.
Season with salt and pepper.
Place a 6-inch metal ring or biscuit cutter  on a serving platter and fill the bottom with the walnuts.
Cover the walnuts with a layer of pear slices.
Then spoon in the cheeses, pressing down and smoothing the top.
Remove the ring.
Drizzle Muglio pine cone bud syrup on top, if desired.