Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina
By Crosta & Mollica
Published on 25 July 2022
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 adds a unique twist to this rich and indulgent piadina filling.Time and servings
25 minsTotal time
2Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.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.