1/4 pound Gorgonzola cheese
1/4 pound low-fat cream cheese (Neufchâtel)
1/4 cup finely chopped toasted hazelnuts (see page 354)
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4 ripe pears, whole or sliced
In a small bowl, using a fork, mash together the cheeses and the chopped hazelnuts. If made in advance, the cheese mixture should be covered and refrigerated, but it will taste best served at room temperature.
Serve whole pears in a bowl and the cheese mixture in a crock on the side, and let everyone help themselves. Or core the pears, slice them into wedges, toss them with lemon juice to prevent discoloration, and serve on individual dessert plates beside a generous spoonful of the cheese mixture.
PER SERVING: 270 CALORIES, 13.8 G PROTEIN, 15 G FAT, 23.8 G CARBOHYDRATE, 206 MG SODIUM, 28 MG CHOLESTEROL.
VARIATIONS
• Use walnuts instead of hazelnuts.
• Use apples instead of pears.
TOTAL TIME
10 minutes
SERVINGS
4
This is a rich, filling, and sophisticated finale for fall and winter meals. The complex and interesting combination of flavors and textures is best enjoyed when pears are perfectly ripe, sweet, and luscious.
Try the cheese mixture with crackers, or on toast with roasted red pepper strips, or tossed with hot pasta.