Pear, Leek & Gruyere Turnovers
Pear, Leek & Gruyere Turnovers might be a good recipe to expand your hor d'oeuvre collection. This recipe
Leek and Artichoke Fondue
Ingredients
- 6 oz. Bel Paese cheese or whole-milk mozzarella, coarsely grated (about ¾ cup)
- 2 tsp. cornstarch
- ½ cup frozen peas
- 1 Tbsp. unsalted butter
- 2 medium leeks, white and palegreen parts only, tough outer layers removed, finely chopped
- 8 oz. canned artichoke hearts, drained, coarsely chopped
- Kosher salt
- ⅓ cup dry white wine
- 3 oz. cream cheese (about ½ cup), cut into 1" pieces
- 3 oz. fresh goat cheese (about ⅓ cup), cut into 1" pieces
- 1 cup basil leaves
- ¼ cup mint leaves
- ½ tsp. finely grated lemon zest
- 1 Tbsp. finely chopped chives
- Crudités and torn crusty bread (for serving)
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