PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
GORGONZOLA-PEAR TOASTS
Steps:
- Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
- Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.
PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
MARSALA HONEY PEARS WITH GORGONZOLA
With all due respect to De Gaulle and his countrymen, I would happily forgo each and every one of France's 246 cheeses for 1 wedge of gorgonzola. For me, it is the king of cheeses, the queen of cheeses, the grand empress of cheeses. This dish is my way of paying respects to it, although I own I am perfectly happy to eat it all alone (both me and the cheese). If you want cheese at the end of a dinner party, then this is the way to do it. And while it's not an Italian recipe, it is entirely Italian in inspiration. For me it's Autumn in Milan cast in food.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- While you are cutting the pears, let the oil heat in a large frying pan/skillet.
- Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
- When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
- Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.
GORGONZOLA AND PEAR SALAD WITH HONEY DIJON DRESSING
Provided by Food Network
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices.
- Drizzle Dijon dressing over salad.
PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER
A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night
Provided by SarasotaCook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
- Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
- Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
- In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
- Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
- Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
- Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
- Enjoy them! They are a treat.
PEARS AND GORGONZOLA
Make and share this Pears and Gorgonzola recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cream the cheese and butter together.
- Serve alongside the pear slices.
Nutrition Facts : Calories 370.4, Fat 31.3, SaturatedFat 19.9, Cholesterol 82.3, Sodium 599.9, Carbohydrate 18.5, Fiber 3.6, Sugar 11.4, Protein 6.8
GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY
Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples
Provided by GoldsmithLissa
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill for direct and indirect heat cooking.
- Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
- Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
- Mound 1 Tbs. cheese in cavity of each half.
- Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
- Serve drizzled with honey. Garnish with crushed nuts.
GORGONZOLA, PEAR, AND WALNUT APPETIZER
The next time you're feeling peckish and looking for something to bridge the gap between meals, try crackers, the perfect ingredient for creating bite-sized snacks or pulling a tapas treat together from whatever happens to be in the fridge or pantry.
Provided by Mary Jenny
Categories Low Cholesterol
Time 3m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
- Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
- Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.
Nutrition Facts : Calories 190.4, Fat 8.1, SaturatedFat 1.8, Cholesterol 3.8, Sodium 267.5, Carbohydrate 27.3, Fiber 4.6, Sugar 5, Protein 4.8
GORGONZOLA AND PEAR TEA SANDWICHES
The tang of the gorgonzola goes really well with the sweetness of the pears in this delicious tea sandwich.
Provided by MarieRynr
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cream cheese, Gorgonzola cheese and cream in a bowl and mix to blend well.
- Spread the cheese mixture on 1/2 of the bread slices. Top with the pear slices, remaining cheese mixture and remaining bread slices.
Nutrition Facts : Calories 318.9, Fat 12.2, SaturatedFat 6.8, Cholesterol 30.9, Sodium 690, Carbohydrate 44, Fiber 6.7, Sugar 8.6, Protein 10.2
CARAMELIZED PEARS AND GORGONZOLA SALAD
Make and share this Caramelized Pears and Gorgonzola Salad recipe from Food.com.
Provided by Marney
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, beat vinaigrette ingredients with whisk. Cover and refrigerate for up to 24 hours.
- In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
- In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.
Nutrition Facts : Calories 188, Fat 12.2, SaturatedFat 4.3, Cholesterol 14, Sodium 293.6, Carbohydrate 19.5, Fiber 3.8, Sugar 12.3, Protein 2.4
PEAR & GORGONZOLA CROSTINI
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
- Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
- Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
- Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
- Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
- Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.26 milligram of sodium
More about "pears and gorgonzola food"
PEARS WITH GORGONZOLA - PROUD ITALIAN COOK
From prouditaliancook.com
SKILLET CHICKEN WITH GRAPES AND DRIED PEARS RECIPE | FOOD NETWORK ...
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
R/FOOD - PAPPARDELLE WITH CREAMY GORGONZOLA SAUCE, ROASTED …
From reddit.com
PAPPARDELLE WITH CREAMY GORGONZOLA SAUCE, ROASTED CAULIFLOWER, …
From reddit.com
PEARS STUFFED WITH GORGONZOLA CHEESE - WHOLE FOODS …
From wholefoodsmarket.com
PEAR & GORGONZOLA FARFALLE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
PEAR AND GORGONZOLA SALAD RECIPE - FOOD.COM
From food.com
PEAR AND GORGONZOLA PUFF PASTRY - BRITNEY BREAKS BREAD
From britneybreaksbread.com
BUBBLING RAREBIT AND A POACHED PUD: RAVINDER BHOGAL’S PEAR …
From theguardian.com
GEOFFREY ZAKARIAN WINE PAIRING TIPS | THE TABLE BY HARRY & DAVID
From harryanddavid.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love