Pear and Blue Cheese Crostini Appetizer recipe. (2024)

FAQs

What cheese pairs well with a pear? ›

Start out with a soft cheese, like Brie, Camembert, or goat cheese as they taste wonderful with a juicy d'Anjou pear. D'Anjou pears are sweet, with a citrusy flavor that leaves you feeling fresh and energized! Also include 1-2 semi-soft cheese options like Gouda or Manchego.

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

When selecting pears for a charcuterie board, it is best to choose ripe but firm pears. Varieties such as Bartlett, Anjou, and Bosc pears work well as they have a good balance of sweetness and texture. Avoid overly ripe or mushy pears, as they may not hold their shape when cut.

Usually presented buffet style, it often consists of cold cuts, cured fishes, mixed salads, kholodets, pirozhki, various pickled vegetables (such as tomatoes, beets, or cucumbers), sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.

Traditional pairings for blue cheese include fresh fig, pear and apple slices, dried fruits, walnuts, chutneys, some jams, honey, truffle, chocolate, sherry, ports, stouts and of course wine….

Sauternes is intensely sweet and has undertones of honey, hazelnuts and oranges, making it a classic match for Danish blue cheese and pears.

From aged cheddars to milder colby jacks, there's a perfect pear to accentuate the flavor of any cheese. At only 100 calories per serving, pears are also fat-free, sodium-free, and cholesterol-free.

Store ripe pears in the refrigerator to slow ripening and remember to sprinkle some lemon juice on your pears after you cut them — this enhances the flavor and helps prevent the fruit from turning brown.

Pears are wonderful eaten out of hand, but they also add elegance to tarts, pastries and other fall desserts. Poached whole in wine or transformed into compote, their flavor blends well with ginger, vanilla, orange peel, raisins and warm spices, such as clove and cinnamon.

What is the difference between an appetizer and a Horderves? ›

Purpose and Setting: Hors d'oeuvres can be thought of as 'mingling food'; small portioned items that are passed around in a social setting. Appetizers on the other hand are often served directly to you while seated at a table.

You're supposed to eat hors d'oeuvres before a meal begins, versus appetizers, which are considered part of the meal. Then there is the quantity served, with appetizers being served once to a table, versus hors d'oeuvres being served several at a time.

Your caterer will guide you as timing is key. For an event during mealtime, plan on 12-15 total pieces per guest so that they're appetite is satisfied.

Make your next charcuterie board or snack spread more sophisticated by cutting your pears into a dovetail shape. Place the sliced pear upright on the charcuterie board and add cascading berries for a more dramatic effect.

Peaches and Gouda: The smooth, buttery, and nutty flavor of aged Gouda cheese complements the juicy, sweet, and fragrant nature of peaches. Plums & Berries: The rich and creamy texture of Brie complements the juicy sweetness of plums and berries, creating a delightful combination.

A succulent staple in cuisines around the globe, it's safe to say that fruit and cheese were simply made for each other. Put the juicy sweetness of fresh fruit and the creamy sharpness of our farmers' best cheeses together and you have a bite made in flavor heaven.