Serves: Makes 8 to 10 servings
- 3 pita bread rounds
- 5 ounces (about 1½ cups) crumbled Gorgonzola cheese
- 1 tablespoon soy sauce
- 1 large ripe pear
- ½ lemon
Procedures:Pears and blue cheese is a delicious combination, often paired up in salads and on after-dinner cheese plates. Here I match the sweet-andsalty duo in a simple appetizer, small bites that are packed with flavor. Look for the thicker Greek-style pitas, which are a sturdier option, though the pocket-type pita may be used as well. Instead of peeling away “curls” of pear with the vegetable peeler as described below, you could core and quarter the pear, cutting each quarter into thin slices.
- Preheat the oven to 400°F.
- Halve each pita crosswise, then cut each half into 6 wedges. Lay the wedges on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned but not crisp-dry.
- Stir together the cheese and soy sauce in a medium bowl.
- Peel the pear and rub the cut side of the lemon over the surface to avoid browning. Use a vegetable peeler to peel away thin strips of pear, working from the stem end down, frequently rubbing lemon over the pear as you go.
- Spread about 1 teaspoon of the cheese on the broad end of each pita triangle and top with 1 or 2 strips of the pear, twisted into a curl or folded. Arrange the pita bites on a platter and serve.