Ingredients:

30 frozen mini phyllo shells 

1⁄2 cup toasted hazelnuts, chopped

4 ounces Gorgonzola cheese, crumbled

1 Red Anjou USA Pear, cored and diced

 

Directions:

Preheat oven to 350 degrees. Place mini phyllo shells on baking sheet. In medium- size mixing bowl, combine hazelnuts, cheese and pears. Fill shells with pear mixture. Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm.

 

Prep time: 20 minutes

Yield: Serves 10