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Baby Pears with Goat Cheese

by Michele Pesula Kuegler | December 3rd, 2008 | Appetizers, Recipes
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Typically, Thanksgiving dinner has so many dishes and is so filling that appetizers are kept to a minimum.  However, this year we served only three dishes as part of the main course, so heartier hors d’oeurves would not ruin our appetites.

With this in mind, I began to contemplate ideas for our pre-dinner snacks.  We didn’t need to consider how to please children (“We would like boxed, frozen mozzarella sticks.”) or how to make enough to serve a large crowd.  With those factors tossed aside, I decided to make a fruit-based appetizer.  Though with our celebration taking place in chilly New England, I wanted to serve warm snacks.  I also wanted to use a seasonal fruit.

These considerations led me to using baby pears as the base for this appetizer.  Cut in half, they would make nicely sized appetizers.  To balance the sweetness of the pears, a filling of cheese and a wrap of bacon seemed to make nice compliments. Fairly easy to prepare, they were enjoyed by all four Thanksgiving diners.

Having eaten these appetizers, I think that a drizzle of honey might have added another dimension to the flavors in this dish.  The next time I make them (which will be soon, based on their popularity), I will give it a try.

Baby Pears with Goat Cheese


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Ingredients
  1. 6 oz. goat cheese
  2. 1 Tb. fresh chives, minced
  3. 1 tsp. dried parsley
  4. 1 tsp. dried thyme
  5. Salt and pepper
  6. 6 Forelle pears*
  7. 6 slices bacon, cut in half
Instructions
  1. Combine cheese, chives, parsley, thyme, salt, and pepper.
  2. Cover and refrigerate for an hour or two to allow flavors to meld.
  3. Preheat oven to 375.  Slice pears in half, and remove stem and core.
  4. Place a generous spoonful of cheese mixture in each pear half, and wrap with half slice of bacon.
  5. Season lightly with salt and pepper.
  6. Place on rimmed baking sheet, and bake for 25 – 30 minutes.
Notes
  1. *Other small pears, such as Seckels, can be used.
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