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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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
Similar Recipes
bruschetta