Thursday, October 9, 2008

Pears and Collards

I made mini-tarts (no crust) first I roasted collards (that had been blanched), onion, garlic,pears in olive oil. After about 20 minutes, I ground them slightly in the food processor and mixed in blue cheese and mozzeralla but any soft melty cheese works. Then about 10 minutes in a 375 oven.

Quite tasty

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