Pears and Gorgonzola are a classic pairing — so it makes sense that they’d be delicious in appetizer form.
Roasted Pears Stuffed With Gorgonzola
2 Bosc pears, roasted
4 tbsp Gorgonzola, creamed
2 tbsp good balsamic vinegar, extra dense or reduced
1 fresh pear, julienne cut and treated with lemon
Cut each pear into quarters and using a melon baler scoop out the seeds and create a nest for the cheese.
Place a small amount of cheese into the cavity and top with a little pear julienne and a drop of balsamic on top, serve immediately.
Served in a spoon on a platter with a bamboo leaf on the bottom
Courtesy Massimo Capra