Delicious pears roasted with cheese and herbs filling for hot appetizers that are ready in less than an hour!
unpeeled ripe firm pears, cut in half lengthwise, cored*
tablespoon olive or vegetable oil
teaspoon kosher (coarse) salt
teaspoon coarse ground pepper
teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
cup finely crumbled Gorgonzola cheese
cup chopped walnuts, toasted
Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.
*A melon baller or the tip of a teaspoon works well to core the pears. Be sure to make a hollow big enough to hold 2 teaspoons of the cheese.
Explore the options for making this beautiful and sophisticated side dish:
•Two cans (15 oz each) canned pear halves can be substituted for the fresh pears. Drain liquid from pears and drain pears, flat sides down, on paper towels. Follow directions in step 1--except fill hollow with cheese now. Roast 15 minutes or until pears and cheese are hot; sprinkle pears with nuts.
•Blue cheese, garlic-and-herb spreadable cheese or chives-and-onion cream cheese can be substituted for the Gorgonzola cheese.
The ripe firm pears should not be hard, but should also not be as soft and ambrosial as a pear would be for eating out of hand. If your pears are too hard, let them ripen a day or two longer. These delicious pears would also make an elegant first course or can even be placed on salad greens for a unique salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.