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

www.mistura.ca