Roasted Pears with Herbed Goat Cheese & Bacon
Adapted from Cooking Channel
A lucky, lucky girl I am. People give me lovely fresh ingredients from their gardens and trees. Most of it comes from my parents, but these amazing pears, they came from my friends. So I have been reveling in all things pear lately. I’m coming to the end of the pears and there are no more. I visited the big pear trees yesterday and after the big wind we had on Friday, they were all gone. Just a few lone pears remained and they were so high up, there was no chance I could reach them even with a ladder and a fruit picker. I was sad because I have so enjoyed pear season this year. It’s the first time I’ve ever picked pears from a tree and they were SO marvelous.
This, I think, was my favorite of all the recipes I’ve made, although it is SO hard to choose! Pears when roasted become this wonderful soft, juicy, sweet sensation … it’s hardly imaginable that they could be more wonderfully juicy than they are fresh, but they are. Pair that with creamy herbed goat cheese and salty, smoky bacon and oh my. It’s a balance of sweet and salty that’s just magic.
These simple recipe could be a snack, an appetizer, a dessert, a breakfast? I’m not quite exactly sure how to categorize it.
- 3 oz. creamy goat cheese
- About 1 tablespoon chopped fresh basil
- About 1/2 teaspoon finely chopped fresh rosemary leaves
- 2 pears, sliced vertically and cored
- 4 slices of bacon
- Arugula leaves
- Honey, for drizzling
- Preheat oven to 375 F. In a bowl, mix the goat cheese with the herbs and set aside.
- Slice the pears horizontally and remove the core with a melon baller or small spoon.
- Put a spoonful of the cheese mixture in the center of each pear half, then wrap a bacon slice around it. Set on a small baking sheet.
- Bake at 375 for about 25 - 30 minutes or until the bacon is crispy and the pear is tender.
- Make a bed of arugula on your serving plates and arrange the pear halves on top. Drizzle each pear lightly with honey. Enjoy warm or at room temperature.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.