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Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina

Pear, Gorgonzola, Balsamic Roasted Grapes and Walnut Piadina

Brought to you by: Crosta & Mollica
    2 serving

Prep time:

Cook time:

Serves: 2

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.
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  • 150g gorgonzola
  • 10 grapes, halved
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 2 Crosta & Mollica Wholeblend Piadina
  • 1 conference pear, halved, cored and thinly sliced
  • 20g walnuts, roughly chopped


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.

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