Gorgonzola and mascarpone log recipe

Remove the crust from the bread. Cut slices of 1 cm in length. Flatten them with a rolling pin. Spread cheese on the slices except for one that you will keep for the top. Stack the slices on top of each other, placing the last one on top. Wrap the whole thing in plastic wrap and tighten it well to form a ballotin. Refrigerate for 1 hour.

To finish, sauté 8 tablespoons of breadcrumbs in a pan. When golden, mix with 3 tablespoons of crushed hazelnuts. Remove the plastic wrap, melt the butter, and brush it all around the log. Coat it with the breadcrumb/nut mixture. Reserve in the fridge until serving time.