Blue cheese, caramelized pear and Balsamic Vinegar of Modena PGI Licia Cagnoni Home / Starters Light recipes / Blue cheese, caramelized pear and Balsamic Vinegar of Modena PGI IT EN DE FR ES Appetizers , light recipes 0 BLUE CHEESE, CARAMELIZED PEAR AND BALSAMIC VINEGAR OF MODENA PGI INGREDIENTS FOR 4 PEOPLE 8 long thin slices of bread 2 firm Williams pears 200 g of blue cheese Balsamic Vinegar of Modena PGI mixed salad to taste 2 tablespoons of butter 2 tablespoons of oil 1 teaspoon of brown sugar ground black pepper PREPARATION AUTORE: LICIA CAGNONI Spennellate di olio le fette di pane e tostatele a 180° finché non saranno dorate e croccanti. Pelate e tagliate le pere a fette di 4-5 mm di spessore, eliminando il torsolo. Fate fondere il burro in padella, unite lo zucchero e il pepe, aggiungete le pere e rosolatele 2 minuti per lato, lasciandole leggermente caramellare. Distribuite le fette di pane nei piatti, adagiatevi sopra l’insalata appena condita con olio e sale, le pere e il formaggio sbriciolato. Cospargete con l’Aceto Balsamico di Modena IGP. CONTATTI Via Ganaceto, 113 – 41121 Modena Tel.: +39 059 208621 Fax: +39 059 208623 info@consorziobalsamico.it P.IVA e C.F: 02163700368 ULTIME NOTIZIE 24 luglio 2020 L’Aceto Balsamico di Modena tra i protagonisti dell’Innovation Day del Sole 24 Ore per il rilancio dell’economia in Emilia Romagna Leggi tutta la news 23 July 2020 Non-European countries are growing where Balsamic Vinegar of Modena is recognized and protected Read all the news RECIPES June 5, 2020 Mini omelette and caramelized red onion burger Licia Cagnoni Read the recipe June 4, 2020 Lettuce and courgette salad, eggs marinated with Balsamic Vinegar of Modena and crispy bacon Licia Cagnoni Read the recipe Balsamic vinegar of Modena Consortium Consortium members In the kitchen Food tips News Contacts Privacy Policy Cookie Policy GDPR INFORMATION We use cookies to give you the best experience on our website. To find out more, please access our Cookie Policy . By continuing to use our website you are accepting our use of cookies. Ok