Pear and Blue Cheese Crostini Appetizer recipe. (2024)

FAQs

What pairs well with pears? ›

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.

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.

A central part of the tradition of cold hors d'oeuvres includes canapés and endless varieties of finger foods including charcuterie, profiteroles, crudités, and skewered or spoon foods.

When ripe, Bosc pears are aromatic with a nutty, spicy flavor and undertones of vanilla, caramel and spice—an excellent partner for aged Cheddar and Cabernet Sauvignon. Or try a Bosc with Parmigiano-Reggiano and Barbaresco.

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.

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.

Deviled eggs and shrimp co*cktail are two of the most popular hors d'oeuvres. Both only take a couple of ingredients to prepare, and both are served chilled — easy!

What wine goes with pears and blue cheese? ›

While this may sound like a complicated salad to try to pair with wine, the combination of the pears and blue cheese works very well with a Riesling. Our Dry Riesling is crisp and fruity, with mineral notes.

Bartletts used to make up most of America's pear production (they have since given way to Anjou and Boscs), and they are still the most popular variety in the country. Most canned and processed pears (purées, juices) are made from Bartletts.

Bartlett (or Williams) Pear: This is the perfect choice when you want a really, really juicy pear. Both red and green Bartletts are also among the sweetest pears you'll find. Bosc Pear: These pears are wonderfully crisp, with a delicate sweet flavor that resembles the stereotypical pear taste perfectly.

In classic French cuisine, pears are often poached with vanilla beans in wine, and for good reason. The wine's fruit-forward acidity perks up the mellow pears, while fragrant vanilla beans amplify their floral aroma and the gentle cooking method keeps their delicate texture intact.

According to this principle, cured meats such as mortadella, salami, and cooked ham go well with apples, peaches, exotic fruits, citrus fruits, pineapple, pears, and kiwi. While cured meats such as prosciutto, bresaola, and speck can be paired with figs, apples, apricots, watermelon, melon, strawberries, and berries.

And herbs like mint, basil, thyme and rosemary are immensely favoured by mixologists as a pairing with pears because they bring vibrancy and freshness to the co*cktails, preventing the fruit from becoming too overwhelming. Bringing herbs and the poached or fresh, crispy fruit together to craft co*cktails is a no brainer.

One of my favorite flavors of fall is the classic pairing of apple and pear. Both fruits are at their peak this time of year, tasting just as amazing in pastries as they do on their own.