75 g dried soft tomatoes (e.g. antipasto tomatoes)
150 g creamy gorgonzola
300 g Double cream cheese
8 TABLESPOONS Milk
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
Directions
1
Roughly chop the soft tomatoes. Gorgonzola cheese lightly crush with a fork. Stir with double cream cheese and milk until smooth. Fold in tomatoes. Season to taste with salt, pepper and sweet paprika. Serve with olive bread.