venerdì 23 marzo 2012

Bruschette Formaggio e Pere - Bruschette Cheese and Pears

This recipe is a very peculiar Italian appetizer.
Like with the normal bruschetta the bread can make a lot of differences.
It must be a kind of bread that, when toasted, keeps the humidity inside.
Dutch traditional bread is not very suitable for this recipe.
Best is always fresh baguette/stockbrood.

INGREDIENTS for 4 people:
  • 4 slices of Pane Casareccio
  • Brie cheese
  • Gorgonzola cheese
  • 1 quite ripe pear Kaiser or handpere
  • honey
  • walnuts 

Toast the bread under the grill of the oven or in a toaster.
Let it be crunchy but not hard!
Let it cool down a bit allowing the humidity to evaporate.
Spread the bread with the Brie Cheese or Gorgonzola, or a mix of both!

Dispose the bread in and oven plate and warm it under the oven grill to let melt the cheese. Don’t let the cheese fry! Just warm up!

In the meanwhile warm up in a small pot the honey and nuts. The Honey has to liquefy without cooking!
Wash the pear and slice it very thin avoiding the hard core.
Dispose the bruschette on a big serving plate.
Put a very thin slice of pear over the cheese.
Pour over it the warm honey and nuts.
Serve it warm and…


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