- 60 g (2 1/9 oz) of mild Gorgonzola
- 250 g (1 cup) of white wine vinegar
- 55 g (2 oz) of sugar
- 1 tbs of salt
- 4 sprigs of thyme
- 1 William-type pear
- 1 tbs of fi nely chopped nuts
- 8 slices of white bread.
Into a little saucepan over high heat pour vinegar, sugar, salt and the sprigs of thyme. Bring them to the boiling point, cook and stir until the sugar has dissolved. Put the vinegar mixture into a bowl and leave it slightly to cool down. Add the sliced pear and let it soak for 10 minutes. Drain and set aside. Spread Gorgonzola on 4 slices of bread, leaving a 1 cm edge uncovered.
Add the slices of pear and the nuts. Complete by placing the remaining slices of bread. Using fi ngers, press the edges to seal.
Cut in half.
Prosecco di Valdobbiadene