Brie and Gorgonzola Quesadilla with Pear Compote.

We took a class from Chef Craig Steinmetz of Artisan Grille. We thought this recipe would be even better on some crostinis or in a panini.

FORMULA:

3-4 pears, peeled and diced in 1/2 inch cubes

1 stick butter

1/2 cup brown sugar

2 tsp. cornstarch, mix together with 2 tsp. water

1 T (or more) water

1 small wedge of brie cheese (4 oz)

1 small wedge of gorgonzola cheese (4 oz), crumbled

1 bag flour tortillas

butter or olive oil

PROCESS:

In saute pan, add approximately 1 tbsp butter and the brown sugar. Watch it and add another tbsp or two of water and another tbsp or so of butter. Dissolve over medium heat. Toss in the diced pears and saute a few minutes until tender. Stir in the cornstarch mixture and simmer to make a glaze. Set aside.

Layout a tortilla and place slices of brie over entire surface. Sprinkle with gorgonzola. Place into skillet with some butter or oil. Top with another tortilla and gently brown for approximately 1-2 minutes. Turnover and brown the other side. Remove from pan and cut into pizza style wedges. Serve with pear compote.