We have an Italian Rosemary bush in our backyard that smells incredible. Jonny has been trying to shape it like some sort of bonsai tree for over a year now.
Yesterday Finley came running into the house holding a perfectly manicured canopy from one of the branches yelling, “Hey Mama, smell how good this smells! You should make something yummy with it!”
No. Not just a few sprigs of rosemary. An entire small shrub of rosemary. Sigh.
Roasted Pecan Gorgonzola Pears
makes 8 servings
4 firm ripe pears
1/3 cup crumbled gorgonzola cheese
1/4 cup chopped pecans
1 tbsp fresh rosemary (chopped)
2 tbsp olive oil
1/2 tsp salt
Preheat oven to 375 degrees. Line a sheet pan with parchment paper and set aside. Cut each pear in half, remove the core and seeds with a spoon and arrange the halves (skin down) on the prepared sheet pan. Top each pear half with a few spoonfuls of gorgonzola then sprinkle with chopped pecans and rosemary. Drizzle the tops with olive oil and sprinkle with salt.
These are delicious alone or served over a small bed of fresh micro-greens. The combination of tastes and textures is fantastic… sweet juiciness from the pears, creamy bite from the cheese, and earthy crunch from the pecans. So good. SO GOOD.
Did I mention they were good?
So good that Jonny is sitting at the counter right now eating his fourth serving. Which is also good because it’s probably best to wait until he’s settled into a pear-cheese coma before showing him what’s left of his bonsai project.
Wish me luck.