Gorgonzola Cheese And Pear Tart Recipes

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GORGONZOLA PEAR TARTLETS

Whether you serve these simple tartlets as an appetizer or dessert, they're too good to pass up. I leave the peel on the pear to add texture. -Susan Hein, Burlington, WI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 4



Gorgonzola Pear Tartlets image

Steps:

  • In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1 large pear, finely chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup finely chopped hazelnuts, toasted
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

BLUE CHEESE AND PEAR TARTLETS

Tasty, hot appetizers that take little time to prepare but will impress your guests!

Provided by BOLLIVEB

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 15

Number Of Ingredients 5



Blue Cheese and Pear Tartlets image

Steps:

  • Pre-bake phyllo shells according to package directions. Set aside to cool.
  • Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

GORGONZOLA CHEESE AND PEAR TART

I have just recently discovered I love gorgonzola cheese! This recipe was on the cheese package. Posting to try soon and so I do not loose it!

Provided by AZPARZYCH

Categories     Tarts

Time 25m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 6



Gorgonzola Cheese and Pear Tart image

Steps:

  • In a medium skillet, melt 2 Tbs butter over medium heat.
  • Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
  • In a medium bowl, whisk cream cheese with the cream.
  • Stir in 2 oz of gorgonzola cheese.
  • Spoon the cheese mixture into the crust and spread evenly.
  • Sprinkle the remaining 2 oz gorgonzola on top.
  • Fan the pear slices over the cheese in a circular pattern.
  • Serve at room temperature.

Nutrition Facts : Calories 379.3, Fat 26.9, SaturatedFat 13.2, Cholesterol 59.7, Sodium 488.6, Carbohydrate 30.1, Fiber 2.2, Sugar 18.1, Protein 6.4

1 prepared graham cracker crust
2 tablespoons butter
2 pears, cored, peeled and sliced lengthwise
8 ounces cream cheese, room temperature
1/4 cup heavy cream
4 ounces gorgonzola, crumbled-divided

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



Marsala Honey Pears with Gorgonzola image

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.

2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

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