Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Pear, Gorgonzola, Balsamic Roasted…
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.
Share recipe

Ingredients

  • 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

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.

Shop the ingredients

You might like