4 ounces cream cheese, softened at room temperature
5 ounces Gorgonzola, crumbled
16 to 18 thin slices of bresaola
2 handfuls arugula
1 ripe pear, such as Bartlett, cut into 16 to 18 slices
Handful chopped walnuts, toasted (optional)
Balsamic glaze or aged balsamic vinegar, for drizzling
Mix together the cream cheese and Gorgonzola.
Top each slice of bresaola with 1 heaping tsp. of cheese mixture, a few arugula leaves, a slice of pear and chopped walnuts. Roll up. Secure with toothpick, if desired. Drizzle with balsamic glaze just before serving.