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.

General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish co*cktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

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….

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.

Just like wine, some pears pair better with certain cheese. From aged cheddars to milder colby jacks, there's a perfect pear to accentuate the flavor of any cheese.

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.

Chop the apple and pear into finger-sized wedges, big enough for baby to grasp, with half sticking out the top of their hand. Information: Any unused fruit will make a great snack for other members of the family, just chop it up into bite-sized chunks.

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.

Amuse-bouche/Amuse-gueule

In French, amuse bouche means literally "it amuses the mouth." English borrowed the word as a fancy name for an appetizer in the 1900s.

What are the most popular finger foods for parties? ›

The tricky thing about serving appetizers is determining how exactly they should be served. The two most common styles consist of buffet and hand-out styles. With the buffet style, you have stations throughout the venue that feature hor d'oeuvre selections on a come-as-you-wish basis.

No matter what the occasion may be, these finger food ideas are just what you need to feed a crowd of hungry guests. Here, you'll find tons of one-bite wonders, including pigs in a blanket, garlic knots, fried pickles, and whipped deviled eggs.

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.

One of the richest of cheeses, mascarpone has a smooth, buttery texture that compliments the juicy Bartlett. Mascarpone's rich, yet subtle and delicate flavor work well with the aromatic Bartlett. Gouda is the Netherlands' most famous exported cheese.

Granny Smith apples pair beautifully with soft mild cheeses such as brie or camembert. Fuji apples work best with firm, aged, tart cheeses like pecorino, parmesan and manchego. D'Anjou pears are delectable paired with a creamy, tangy goat cheese.

Pear spread works just as well with the former and the dried version with the latter. Still, you'll find there are some suggested classic pairings, such as an Anjou with a Chévre, especially an aged goat cheese, and a Camembert, even one made from goat's milk.