Tag Archives: goat cheese

Roasted Pears with Goat Cheese and Pine Nuts

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The quest was to create a roasted pear.  Chris loves roasted pears.  Then to add all the deliciousness of goat cheese, pine nuts, honey, and rosemary… Stop It!  Roasted Pears are the perfect addition to any upcoming festivity.  But please treat yourself to this yumminess whether you have a party or not.  You deserve it! -Amanda

photo-87Roasted Pears with Goat Cheese and Pine Nuts

2  pears, ripe but firm

3.5 oz goat cheese, crumbled

3/4 oz  pine nuts

1 sprig rosemary, chopped

2 T honey

2 T butter

Wash the pears, slice them lengthwise into halves. With a small sharp paring knife and a spoon remove the core and seeds from each pear, leaving a round well for the filling.

Heat the butter in a skillet and brown the pears, skin side down, on low heat for about 10 minutes

Preheat your oven at 350 degrees.

Place the pears in a ovenproof dish and pour the cooking butter on top. Add half a cup of water in the ovenproof dish. Bake 10 minutes.

Meanwhile, gently toss the goat cheese with the pine nuts and the rosemary in a small bowl.

Remove the pears from the oven. Divide the mixture among the pears, mounding it on top of the indentation. Spoon 1/2 tablespoon of honey on top of each pear.  Bake pears again for another 10 minutes. Serve immediately.

 

Second Course: The Fuller Beet Salad

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Our second course to the birthday celebration was a salad that Chris always orders when we go out.  He loves beet salad.  This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on.  And to be completely honest, I NAILED it!  I will admit it was easy with no thought required.  Chris was impressed and pleased with his second course.  Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF 

The Fuller Beet Salad

4 medium beets,(red or golden) stems and root ends removed*

1/3 cup walnuts, chopped

1 T balsamic vinegar

Sea salt

Freshly ground black pepper

1 T sunflower seed oil

2 oz. goat cheese

Wrap each beet in foil.  Roast until soft, about 1 hour.  Cool slightly and remove foil.  Rub off skins.  Cut the beets into wedges.

While beets are roasting, in a small bowl, walnuts with vinegar and set aside.

Toss beets with walnut/vinegar mixture.  Season with salt and pepper.  Add sunflower seed oil and toss together.

Divide beets among 4 salad plates.  Crumble goat cheese on top.

*I used red beets this time.  Be careful with their stain.  I’m thinking golden is better for entertaining, etc.