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  • Recipes
  • Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina
Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina

By Crosta & Mollica
In this filled piadina recipe, the Waldorf salad-inspired flavours of grapes, walnuts and blue cheese complement each other perfectly. Adding in crisp conference pears and gently roasting the grapes in balsamic vinegar…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 150 g of gorgonzola
  • 10 grapes, halved
  • 1 tsp of olive oil
  • 1 tsp of balsamic vinegar
  • 1 conference pear, halved, cored and thinly sliced
  • 20 g of walnuts, roughly chopped
  • 2 crosta & mollica wholeblend piadina

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas mark 4. Remove the gorgonzola from the fridge and leave it to come to room temperature.

  2. Step 2

    Toss the grapes with the olive oil, balsamic vinegar and a pinch of salt and coarsely ground black pepper. Spread out on a baking tray lined with baking paper and roast in the oven for 20 mins until hot through and starting to wrinkle and lightly brown.

  3. Step 3

    Warm the Wholebelnd Piadina in a hot, dry pan for 1 min on each side and then transfer to 2 plates. Remove the grapes from the oven and assemble your piadina by adding slices of pear first to half of each piadina, followed by the grapes, gorgonzola, and a sprinkling of crushed walnuts. Fold and enjoy.