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Serves: 6-8
This recipe pairs (not pears, lol) with our Tempranillo because it picks up on the black pepper. With just a little planning you can make it in advance and the leftover roasted pears are delightful in a mixed green salad.
Ingredients
- 1 Bosc Pear
- 1 package Peppercorn goat cheese
- ½ Baguette slices (toasted)
- Honey
- Fresh Thyme
- Black Pepper
Instructions
- Thinly slice the pear into strips, quarters or halves.
- Place on a cookie sheet covered in parchment paper.
- Drizzle with honey and sprinkle with fresh thyme and black pepper.
- Roast at 275 for approximately 20 minutes until the sides are slightly golden.
- Meanwhile, slice and toast the baguette.
- When the pears are done and cooled down, spread the peppercorn goat cheese on the baguette and top with the roasted pear. Drizzle with a bit more honey.
Notes
If you can't find a peppercorn goat cheese, try making your own by rolling the edges of the cheese in freshly ground pepper.
I like to use Skyhill Farms Rainbow peppercorn goat cheese and add extra ground pepper on the pears before and after baking.
In Spain the word “tapa” literally means a cover or lid. In the old taverns they used to place a thin slice of bread over the wine glass to keep the fruit flies out. After a while, people started getting even more creative by layering slices of Jamon Serrano, Manchego cheese and making little bites out of it!
