Author Notes
We really like to entertain and this is a hit. It's easy and yummy. —Judy at My Well Seasoned Life
Test Kitchen Notes
A delicious topping on my all-time favorite cracker. The salty/sweet combo with a little kick from the Gorgonzola is a bite-size explosion of flavor that will be a definite winter appetizer staple. I might roast the pear next time. —foodfanatic
Ingredients
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3/4 cup
grated Parmesan cheese
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4 ounces
crumbled gorgonzola
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1
Bosc pear finely cubed
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1 teaspoon
finely chopped sage
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1 cup
walnuts
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1/2 cup
sugar
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1
scallion thinly sliced for garnish
Directions
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For Parmesan Crackers
Preheat oven to 350 degrees.
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Place 12 one-inch circles of grated Parmesan cheese on a sheet pan. Sometimes the cheese spreads so leave enough room. The discs should be approximately an eight of an inch high.
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Bake crackers for about 10 minutes or until brown around the edges.
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When done quickly remove the crackers from the sheet pan with a spatula. Cool on a rack. If the crackers start to stick put them back in the oven to warm a bit.
The good news about these crackers is that they can be made in advance and stored in an air tight container.
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Candied Walnuts
Place sugar and walnuts in saute pan.
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On medium heat cook until the sugar becomes a syrup and coats the walnuts. Continue cooking until the sugar is golden brown.
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Gorgonzola Cheese Mixture
Place gorgonzola, diced pears, crumbled candied walnuts, sage in medium bowl. Toss.
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Place crackers on a serving dish. Place heaping tablespoon of mixture on crackers. Sprinkle with scallions. Serve
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