And Speaking of Butter…

I came across this recipe on the lid of some Gorgonzola cheese.  It sounded so wierd I just had to try it.  I took it to a family get together and it was a hit.  My step-father has dubbed it Gargoyle Pie.  I think this recipe benefits from being stored overnight in the refrigerator so the flavors blend, but be sure to serve it at room temperature.  It tastes like a savory-buttery-salty-hint of sweet cheesecake.  Hope you like it.  It’s perfect for a brunch, and a little goes a long way.


Gorgonzola Pear Tart



Prepared graham cracker crust

2 tablespoons butter

2 pears, cored, peeled and sliced lengthwise

8 oz. cream cheese, room temperature

1/4 cup heavy cream

4 oz. gorgonzola cheese, divided


Cook pears in butter in skillet over medium heat until tender (about 8-10 minutes).  Set aside on plate to cool.  Blend cream cheese and cream with mixer until fluffy.  Fold in half of gorgonzola cheese.  Spread mixture in prepared pie pan.  Top with remainder of gorgonzola.  Fan pear slices over cheese in a circular pattern.  Serve at room temperature.





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