Puff Pastry Canapés with Blue Cheese and Pears
Yield: Makes 18 canapés
Spicy-sweet pears and blue cheese have been a classic combination for ages. In this recipe the blue cheese is tucked into crisp, buttery pastry shells and the candied pears are scented with holiday spices and sparked with cranberries, almost like a fresh, winter chutney. Your guests will love this one!
- Miniature muffin tins Add to list
- 2 sheets puff pastry Add to list
- 1 egg mixed with 1 tablespoon water Add to list
- 4 ounces Rogue Creamery Smokey Blue or your favorite blue cheese Add to list
- 8 ounces organic cream cheese, softened Add to list
- Spice-candied Pears Add to list
- Toasted, chopped walnuts for garnish Add to list
Preheat oven to 425° F.
Lightly oil the muffin tins. Poke the pastry sheets all over with a fork to keep the pastry from puffing too much when baking. Cut each pastry sheet into nine 2 1/2-inch squares (you may have a little trim left) and brush lightly with the egg wash.
Press the squares firmly into the muffin tins. Note: You may trim the squares into rounds or leave them more rustic in their square shape. Bake for about 10 to 12 minutes or until the pastry is deep golden brown. Allow to cool. You may make these a day ahead of time. Store in an airtight container.
Combine well the blue cheese and the cream cheese. If you are going to pipe the cheese with a pastry bag, be sure the blue cheese is evenly blended, with no lumps. Spoon or pipe the blue cheese mixture into the pastry shells and top with a small amount of the Spice-candied Pears. Garnish with toasted walnuts if desired.
Recipe by, PCC Chef
Source: PCC Fresh, December 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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