Olive Sfilati with Gorgonzola & Dried Fruit


(serves 12)
  • 12 Olive Sfilati
  • mascarpone gorgonzola (or sweet gorgonzola) 5 oz (150 g)
  • chopped pistachios 1 oz (20 g)
  • olives 1 1/2 oz (40 g)
  • almonds 1 1/2 oz (40 g)
  • sesame seed​ 1 1/2 oz (40 g)


To begin with, put the soft cheese in a glass bowl and mix it with a spoon to soften it further and make it smooth. If it is too hard, quickly pass it in a food processor with a little cream or milk.

Roll out on a sheet of baking paper the sesame seeds with the chopped pistachios and almonds, together with the crumbled olives.

At this point, take the Sfilati, dip them in the creamy mixture and roll them over the chopped ingredients, ensuring they adheres well all over.

Place the Sfilati on a plate and let them rest in the fridge for about ten minutes.​