Recipe Gallery

Ingredients

• 4 ounces Whipped Philadelphia Cream Cheese
• 2 ounces Gorgonzola Cheese
• 2 Small Bosc Pears
• 2 tablespoons Unsalted Butter
• 3 tablespoons Brown Sugar
• 1 tablespoon Wild Flower Honey
• 1 tablespoon Hot Water
• 1 teaspoon Dried Ground Sage
• 1/4 teaspoon Fine Sea Salt
• 1/4 teaspoon Ground Black Pepper
• 16 Pancetta Slices - Round
• 16 Mini Tart Shells
• 16 Fresh Sage Leaves - If Desired

Directions

1. In a large heavy pan, combine water, brown sugar, honey, salt, pepper, butter, and ground sage and bring to a simmer on medium high heat.
2. Add peeled, halved and cored pears into hot liquid and cook for 5-7 per side until golden brown. Once cooked, remove from heat, and set aside to cool. Reserve liquid for later.
3. Bake mini tart shells as per package directions and set aside until cool.
4. Bake pancetta until almost crispy and set aside on paper towels.
5. In a bowl, combine cream cheese and gorgonzola and mix well.
6. Place 1 tsp of cheese filling in each tart shell covering the bottom of the tart.
7. Slice pears into thick pieces and place gently over cheese mixture in the tart shell.
8. Add crispy pancetta to the tart shell.
9. To garnish tart add a fresh sage leaf and drizzle pear liquid over the tart.