Grilled Pear, Pancetta and Roquefort Wedges

This recipe uses:

D'Italiano® Thintini

Original or 100% Whole Wheat

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Makes 16 wedges.


1/4 cup (50 ml) diced pancetta (Italian bacon)
1 tbsp (15 ml) olive oil, divided
1 firm, ripe pear, quartered and cored
1/2 tsp (2 ml) sugar
1/3 cup (75 ml) crumbled Roquefort or Gorgonzola cheese
1 tbsp (15 ml) chopped fresh rosemary
4 D'Italiano® Thintini™, Original or 100% Whole Wheat


In medium non-stick skillet, cook pancetta in 1/2 the oil, stirring, for about 2 minutes. Remove with slotted spoon; and set aside. Cut each pear quarter into 4 slices lengthwise. In same skillet, cook pear slices for about 1 minute on each side. Sprinkle with sugar and cook, stirring, for 2 minutes or until just tender. Arrange ThintiniTM on baking pan. Brush each with remaining oil. Top each with 4 pear slices. Sprinkle with pancetta, cheese and rosemary. Grill covered over medium indirect heat for about 6 to 8 minutes or until cheese melts. Cut each into 4 wedges and serve as appetizers.

Variation: Use diced prosciutto in place of pancetta. Proceed as above.

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