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- 8 oz. mascarpone
- ¼ cup finely chopped fresh basil
- 2 firm Bosc pears, stems trimmed and fruit cut into 10 wedges
- Fresh basil leaves for garnish
Mix mascarpone with chopped basil. Set aside. Heat grill or grill pan. Grill pear wedges on both sides until nicely marked. Arrange five warm wedges on each plate like the spokes of a wheel. Spoon cheese into the center and garnish with fresh basil leaves. * Chef’s note: This dish can also be made with fresh lemon thyme or fresh mint, or any combination of the three herbs.