Foodie news | And the winner is and#8230; Gorgonzola, pine nut, prosciutto and artichoke dip | SierraSun.com
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Foodie news | And the winner is and#8230; Gorgonzola, pine nut, prosciutto and artichoke dip

TAHOE/TRUCKEE and#8212; If I have said it once I have said it a dozen times and#8220;I didnand#8217;t do it.and#8221; Just kidding. (Kind of.) What I have really said was, the best way to impress on any significant holiday meal day is with an appetizer. All the big tickets items and#8212; the turkey, the stuffing, the ham, the sweet potatoes and#8212;-are up for generations of comparisons. and#8220;My grandmother always did it with this.and#8221; and#8220;My mother does it like that,and#8221; add infinitum. The worst Christmas dinner I ever made was when I tried to recreate everybodyand#8217;s family recipes and, in the end, it was a moot point because, unbeknownst to me, one coil on the oven wasnand#8217;t working. My point is: you canand#8217;t compete with ghosts from Christmas (or Thanksgiving) past. With a great appetizer you can be the master of your own domain (meaning the kitchen) plus they travel without having to dig out the retired car seat. The following is pricey to make but, hey, and#8217;tis the season! This will become, I promise you, an instant new tradition.

Gorgonzola, pine nut, prosciutto and artichoke dip



Ingredients:



2 cans unmarinated artichoke hearts, quartered

6 oz. prosciutto, sliced

1 1/2 cup gorgonzola cheese crumbles

1 cup whipping cream

1/4 cup Parmesan cheese, shredded

2 Tbls. fresh sage, chopped

1/2 cup pine nuts

Preparation:

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. Bake covered at 350 degrees for a half hour. Uncover and bake a little more until dip is slightly brown on top. Serve with fresh baguette.


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