Ingredients
| 2 | Bartlett pears, cored and cut into | | 8 | wedges, peeled if desired | | 1/2 cup (125) | Balsamic Cream | | 1 tbsp. (15) | butter | | 3/4 cup (175) | Rosenborg® Danish Blue Cheese, crumbled | | 1/3 cup (75) | Tre Stelle® Mascarpone | | 2 tbsp. (25) | fresh parsley, chopped | | 8 | 1/2” baguette slices, toasted | | 1 tbsp. (15) | walnut pieces, toasted | | Freshly ground black pepper | | Il Torrione Balsamic Cream for garnish |
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Instructions
In a small bowl stir together Blue cheese, Mascarpone, fresh ground pepper and parsley (can be made ahead of time and refrigerated).
Melt butter in a medium skillet, add balsamic cream and heat until bubbly, not boiling.
Reduce heat to medium-low, add pears and cook slowly, turning frequently until pears are slightly softened - approximately 10 minutes. To serve, place a teaspoon of cheese mixture on top of each baguette slice, top with a pear wedge and toasted walnuts. Drizzle with balsamic cream.
Makes 8 appetizers
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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