Pear, Walnut, and Fourme d'Ambert Verrines

15 min

Pear, Walnut, and Roquefort Verrines

Name: Pear, Walnut, and Roquefort Verrines
Prep time: 15 min
Yield: 4
Ingredients: 75.00 gr Grenoble Walnuts and Périgord Walnuts PDO; 120.00 gr Roquefort PDO; x 4.00 Conference pears; 20.00 ml Banyuls wine; 5.00 cl Lemon juice; 10.00 gr Chives

This appetizer pairs perfectly with a glass of Banyuls.

Preparation time

15 min

Ingredients For

Grenoble Walnuts and Périgord Walnuts PDO

0.50 c See the article
Roquefort PDO

120 gr See the article
Conference pears x 4
Banyuls wine 4 tsp
lemon juice 0.25 c
chives 3 tbsp

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Preparation

Roughly chop the walnuts on a cutting board using a large knife. Break up the cheese using a fork and gently mix it with the walnuts. Add the Banyuls wine and mix again.

Cut the pears in half. Peel the pears, remove the center with the seeds, and cut the remaining fruit in cubes. Set aside in a bowl with the lemon juice.

In 4 verrines, alternate layers of pear and cheese. End with a layer of cheese on top. Decorate each verrine with two washed and dried chive sprigs.

Serve immediately.