With white wine, balsamic vinegar, onion, and mushrooms in a sauté. Apulia, in Southern Italy, specifically, is known for its delicious vegetable side dish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 15 |
Ingredients
- 1 ripe pear – peeled, cored, and chopped
- 4 ounces blue cheese, crumbled
- 2 tablespoons light cream
- ground black pepper to taste
- 1 (1.9 ounce) package mini phyllo tart shells
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together pear, blue cheese, and cream in a baking dish. Season with pepper. Spoon mixture into phyllo shells.
- Bake in the preheated oven for 15 minutes. Serve warm.
Nutrition Facts
| Calories | 60 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 116 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These are so good! The perfect balance of sweet and savory. I caramelized an onion and added to the cheese and pear mix, then topped the finished product with crushed candied pecans and a drizzle of honey.
Both my wife and I love this idea, but the flavor combo is just not not for us. I ended up tossing the whole batch.
Oddly delicious! And I don’t care for blue cheese.
Good concept, but it needs more pear & less cheese!
A big hit with multiple requests for the recipe. I used tender flake mini tarts and baked for an extra five minutes.
Liked the recipe but unfortunately it was the least favorite appetizer of the evening.
these were super easy & AWESOME! i used canned, sliced pears VERY WELL DRAINED rather than fresh pears since none were worth buying. i used white pepper instead of black & added a whisper of garlic granules. they were FANTASTIC! i highly recommend!
A great appetizer for holiday parties. It was quick and easy and a huge hit. I did add the walnut and drizzled honey on top. I’ll be making these again.
Excellent. Used a few tablespoons of soft cream cheese and gorganzola like another review suggested. Half and half. Either grocery grocery didn’t have any or didn’t carry any. Half and half worked fine. Added the honey drizzle and sugared walnut to top also (store bought) after baking. Bosc Pears. It’s a keeper.
Wow were these great. We drizzled a tiny bit of honey on them, and it was a great combo.
I love this recipe!!! I had some pears and didn’t know what to do with them; checked All Recipes and seen this recipe and gave it a try.. it was sooo good my family and friends absolutely love them!!! This recipe is differently a keeper..
I started out to make these exactly as the recipe reads! First, I found that the pear I bought three days previously was still not ripe so I substituted a diced, peeled apple, sauteed for a minute with a teas. of butter and a dash of lemon. My husband had eaten the bleu cheese so I used gorgonzola which I mixed 1/2 and 1/2 with mascarpone and 1 TBS cream, filled my phyllo cups. I chopped a handful of walnuts and drizzled a bit of chestnut honey on top. I’m sure my recipe was much sweeter then the one presented but they were the first to go! I had enough of the filling to have filled twice the amount of phyllo cups which I did not have, but I did serve the excess amount cold on some really thin, crispy crackers, I left the walnuts and honey off, instead put a couple of drops of basalmic glaze on top, getting two appetizers in one!
Very interesting combo. I love pears, I love Blue Cheese and the Phyllo cups make a nice holder. I used Phyllo sheets and made my own cups.
Easy to make and delicious! I add one small finely diced pink lady apple to the mix for more flavor and recommend a high quality blue cheese! It’s a holiday favorite at my house!
I brought these to my BF sister’s house as an after Thanksgiving app. WOW! They were so delicious. I bandwidths at home and kept them warm during travel so they were slightly warmer than room temp when served. They were just a bit soft instead of crunchy but not a big deal. I did use Gorgonzola cheese and topped with a candied walnut. Definitely Wil be making this again with the blue cheese.
Terrific, everyone loved them! Used Pie Crust, the store didn’t have phylo and cut it to size. Also drizzled a little honey on top. Thanks for sharing!
I would like to start this by saying I am a huge fan of blue cheese and gorgonzola cheese. I would give these zero stars if I could, but we will say the one star is for how cute they look. Deceiving!! I followed the recipe exactly, but switched blue cheese for gorgonzola. In addition, as they cook, the odor that will permeate the house could only be described as vomit. Will not make these again.
Huge hit at Thanksgiving! Every single one was eaten. I received requests to share this recipe. Just make sure to substitute gorgonzola cheese for blue cheese and add a candied walnut before baking. After baking, drizzle with honey!
These were easy to make, yummy, and not your everyday finger food. Everyone loved them!
I used and Asian pear and heavy cream. I added 3 Tablespoons diced cooked bacon and 2 Tablespoons of finely chopped pecans with one more Tablespoon of the cream. I used already cooked filo dough tart shells from the grocers freezer. Took them to a pot luck and they were the talk of the town. Yum!!!
Husband really liked these. Quick and easy appetizer.