Sunday, April 15, 2007

Giada Redux

I rewatched, super carefully this time, Giada's Everyday Lunches. This is the recipe they left out on the website. I reconstructed it for you.

Giada's Pear and Gorgonzola Tart

3 pears, cored and thinly sliced
2 tbls. unsalted butter
4 oz. cream cheese, at room temperature
2 oz. Gorgonzola, at room temperature
1 tbl. fresh thyme, finely shopped
Freshly ground black pepper and salt
prebaked pastry shell
3 slices prosciutto, julienned

Sauté the pears for 5 minutes in butter until slightly softened and warm.

In a small bowl, mix together the 2 cheeses and thyme. Season with freshly ground black pepper and a tiny amount of salt. Spread mixture in bottom of pastry shell. Cover with pears. Sprinkle over julienned prosciutto. Cut into wedges to serve.

I would prefer this in little individual phyllo cups, which are available frozen. Just cut the pears in a small dice, before you sauté them.

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