Roasted Pears with Chèvre Chaud Recipe

Roasted Pears with Chèvre Chaud

Serves 8

Parisian bistros serve chèvre chaud salads—mixed greens tossed with a tangy vinaigrette, then topped with baguette slices and thick slices of toasted soft goat cheese. Here we take a twist on that classic dish by broiling goat cheese on a pear half for an elegant appetizer or a light cheese course. Serve with slices of French bread and a salad, if desired.

4 Tbs. balsamic vinegar
2 Tbs. olive oil
2 Tbs. honey
4 red-skinned pears, halved and cored
2 4-oz. logs fresh goat cheese
⅓ cup finely chopped walnuts
2 cups baby mesclun greens, optional

Preheat oven to 400F. Coat large baking dish with nonstick cooking spray. Whisk together vinegar, oil and honey in small bowl. Brush vinegar mixture over pears, then set cut side down in prepared baking dish. Pour remaining vinegar mixture over pears. Bake 25 to 30 minutes, or until tender enough to be pierced easily with a fork.
Meanwhile, roll goat cheese logs in walnuts. Cut each log into 4 thick slices.
Increase oven heat to broil. Turn pears cut side up in baking dish. Set slices of goat cheese in hollows of pears. Broil 5 to 7 minutes, or until cheese is soft and browned on top.
Place one pear half on each serving plate. Drizzle with juices from baking dish, and surround with greens, if desired. Serve immediately.

September 2006