Gorgonzola & Pear Tapas
Bread (enough to be cut in 30 odd 2-bite pieces. I chose a rustic farmhouse style)
1/2lb. Salemville Amish Gorgonazola (or gorg of your choice)
4 Tbs. Heavy Cream
2 Comice Pears (or whatever is handy. no apples. i mean it.)
1 Tbs. Lemon Juice
1 c. Pecans (i artfully crushed mine. you should artfully find a way to slice them. it looks nicer. trust me.)
Preheat oven to 350F. Slice bread into those 2-bite size pieces. Arrange onto a cookie sheet(s) and toast for 12 - 14 minutes. Flipping the bread pieces half way through. Set aside to cool when done.
Meanwhile...crumble the Gorgonzola (i know it seems like a lot. if you have left overs get creative...or ask me for ideas. ideas! i has them!) into a small sauce pan over Medium-Low heat. Add the heavy cream as the Gorg begins to warm. It is important to only warm it through. Remove from heat as soon as it reaches a spreadable consistency.*
Slice the pears into thin-ish slivers and in a separate bowl toss with the lemon juice. Set aside. Slice (or crush out of impatience) the pecans. Set aside.
Put a heavy coat of the Gorgonzola spread onto each piece of toasted bread. Top with each with a pear slice and pecan to taste.
Proceed to impress your friends.
|I forgot to take photo evidence of the a fore mentioned food. So instead here is what I was doing all night!|
*Should your Gorg mix become runny put it in the fridge for 30-45min. That should make it more manageable.