From the New York Times cookbook.

4 tbsp butter
1/4 lb gorgonzola
1.5c half and half
2 tbsp cognac
3 tbsp tomato puree
1/3 cup basil
1/3 cup walnuts
1.5 cups parmesian

Melt butter and gorgonzola slowly in a sauce pan. Add the liquid ingredients and bring to a simmer to thicken. Stir in basil, walnuts, and parmesan and serve. Good with orecchiette pasta