Tuesday, March 2, 2010

Proscuitto Artichoke Gorgonzola Gratin

I had this at my friend Kristi's house and I loved it! She served it as an appetizer and it was sooo good! I think it would be good with penne pasta too. I'm not sure which I liked better the Kristi Kosmo or the dip...cause we had a lotta those Kosmos! xo

2 14 ounce Cans Artichoke Hearts, Drained & Quartered
6 Ounces Chopped Proscuitto, Available in the Grocery Section already Chopped!
1 C Whipping Cream
1 1/2 C Gorgonzola Cheese, Crumbled
1/2 C Pine Nuts, Toasted
1/2 C Parmesan Cheese
1 t Fresh Sage, Chopped or 3/4 t Dried Sage
1/4 t Pepper

Preheat Oven to 400 degrees. Combine all ingredients in a large bowl, reserving half of the pine nuts, and mix well. Pour into a baking dish sprayed with Pam and sprinkle with pine nuts and some extra Parmesan. Bake until gratin is bubbly and thick, about 25 minutes.
Serve with baguette rounds.

If you want to serve this as a pasta dish toss in 1 lb cooked penne and bake as directed.

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