Tahoe recipe: Gorgonzola, prosciutto, pine nut-infused artichoke dip
TAHOE-TRUCKEE, Calif. — In my family, everyone gets one BIG GIFT under the tree. This is the main attraction, like the Playstation or the Ray Ban sunglasses or the pony (still waiting on that one), on Christmas morning.
Well, this year they are going to have to be happy with this prosciutto, pine nut, Gorgonzola and artichoke heart dip. It is a little pricey to make. Not for the Scrooges among us, but at first bite you will find yourself quoting Tiny Tim with, “God Bless us everyone!” It is that good. So good you kind of want to put it in your loved ones’ stockings, but that would be a messy waste and, like I said, it is not an inexpensive appetizer.
Hey it’s the holidays! This dip is what credit cards are for — that and the Christmas bonus. If it makes you feel better when you are purchasing the ingredients, remember you can use any surplus pine nuts in your stuffing or salads, and the prosciutto is fantastic chopped and fried to use in your scrambled eggs.
Any leftover Gorgonzola will be great on your cheese platter to spread on sliced green apples. So put your money where your mouth is and treat yourself. You have been darn nice all year!
If you still feel anxious when they start to ring you up at the register, consider the fact that this dip is actually ample enough for two gatherings. ‘Tis the season of giving, but make sure you serve it at your household first, because this recipe inspires double dipping right to the last cheesy artichoke heart.
2 cans unmarinated artichoke hearts, quartered
6 oz prosciutto, sliced
1 and a 1/2 cup Gorgonzola cheese crumbles
1 cup heavy whipping cream
1/4 cup Parmesan cheese, shredded
2 tbls. fresh sage, chopped
1/2 cup pine nuts
French bread, sliced into rounds
Preheat oven to 350 degrees. Wrap a piece of prosciutto around each artichoke heart quarter and place close together in 9×13-inch baking pan. Crumble Gorgonzola over all. Drizzle with cream. Top with Parmesan, sage and pine nuts. Cover with foil and bake for a half hour. Remove foil and bake a little more, about 5-7 minutes, until dip is slightly brown on top. Serve with French bread rounds.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.