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Beautiful friends were getting married, and I always like to show my love with food. These appetizers were wonderful for the bridal shower, but would work just as well for any holiday party.
There is something so appealing about soft cheese, roasted pear, and a drizzle of honey! Although my shortbread came out crumbly, the pieces I did manage to salvage were tasty – next time I will make sure to follow the recipe, and refrigerate it for more than a couple of hours, and maybe add a little extra butter to the mix.


3 pears, cut into wedges
1/2 (8 ounce) package cream cheese, softened
4 ounces gorgonzola or other blue cheese, crumbled
1/4 cup butter, softened
2 tablespoons creme fraiche
2 tablespoons sherry
french bread baguette slices, toasted
1/2 cup finely chopped, roasted pecans
2 tablespoons finely chopped fresh rosemary
1/4 cup honey

Heat oven to 350F.
Roast pear wedges, 10 to 12 minutes, or until golden.
Stir together cream cheese, blue cheese, butter, creme fraiche and sherry. Spread about 1 tablespoon on each baguette slice. Top with 1 slice of grilled pear, sprinkle with pecans and rosemary and drizzle with honey.

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes


2 cups shredded asiago cheese
1 cup butter, softened
1/4 teaspoon ground red pepper
1/2 teaspoon salt
2 cups flour
1 cup finely chopped pecans

Beat cheese, butter and red pepper at medium speed with an electric stand mixer, until blended.
Gradually add flour, beating at low speed just until blended. Shape dough into 2 logs. Wrap each log in plastic wrap, chill 8 hours.
Heat oven to 350F.
Cut logs into 1/3 inch thick rounds, and place on parchment paper lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned. Remove from oven, transfer to wire racks and let cool completely.

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes