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WINE & CHEESE: Cheese Log
True Blue: Gorgonzola
Mountain gorgonzola, a cow's milk cheese from Italy is creamy, piquant and delicious. This blue veined cheese smells a little medicinal, probably from the penicillin. But the taste wins me over. It is not as dry as an American blue, yet not as wet as a gorgonzola dolce. Its spreadable nature makes it perfect for the pear appetizer that follows.
To purchase, click here - igourmet.com .
PEARS WITH GORGONZOLA, PROSCIUTTO AND WALNUTS
2 Bartlett pears
juice of 1 lemon
4 oz. Gorgonzola, softened at room temperature
2 oz. cream cheese, softened at room temperature
coarsely ground black pepper
8 slices prosciutto di Parma
4 oz. walnuts, toasted and finely chopped
Slice each pear in half, removing the core and seeds, but leaving the skin on. Slice each half into 6 slices and toss with lemon juice. Set aside. Beat the Gorgonzola and cream cheese until smooth. Season liberally with black pepper. Cut the prosciutto slices into 3 pieces each, lengthwise.
Assembly:
Spread about 1 tablespoon of the cheese mixture on each of the pear slices, covering about æ of the pear slice. Wrap a piece of the prosciutto around the bottom half of each pear slice. Finish by pressing the pear slice into the chopped walnuts. The nuts will adhere to the cheese. The finished pears may be refrigerated for up to an hour before discoloration appears.
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