Cambozola Black Label & Pear Amuse-Bouche
1.Slice pears into ½” thick slices and cut those slices in half.
2. Top pears with sliced Cambozola Black Label, and a spoonful of honeycomb and rolled up Bresaola slices.
- Try this triple crème with fruit such as honeydew, dried cranberries, or figs.
- Drizzle with a warm truffle honey or a balsamic reduction.
- Pour a glass of a toasty stout or chardonnay.
Recipe and photo from Champignon International
In a Nutshell…
|Milk Type||Cow, pasteurized|