CAMBOZOLA Black Label, Pear & Bresaola Amuse-Bouche
Ingredients:1 wedge CAMBOZOLA Black Label, at room temperature
4 Bartlett pears, sliced
12 Bresaola slices, cut in half
Directions:Slice pears into ½” thick slices and cut those slices in half. Top pears with sliced Cambozola Black Label, top each with a spoonful of honeycomb and rolled up Bresaola slices.
Pairing suggestion:Sparkling Shiraz
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