January 05, 2012

Gorgonzola & Pears. Forever.

This New Years Eve party was the festivity to end all festivities.  Seriously, music was being played until 3am with my beloved (albeit 3-sheets-to-the-wind, as they say) fiancee hollering for more.  Irish Trad musicians are pretty hardcore when it comes to parties.  And I was one of the youngest in attendance, natch.  As traditional folk they are certainly not uncultured swine.  Hence my contribution to this pot-luck event went over with gobs (i mean gobs!) of enthusiasm.  One attendee eyed the platter with a laser like focus as I wedged it between the quiche and a mystery salad.  "Do you accept Master Card or Visa?" he inquired as he deftly flung 3 or 5 pieces onto his plate.  Yeah, it was like that.  I even had Ian and another friend, Ruth, telling people with huge sarcastic eye rolls that my dish should be avoided at all costs.  Happily munching away at both pear and Gorgonzola.  So what is this dish so clearly sprinkled with magical pixie dust? (and self congratulation. i bottle the stuff.)

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.