Herbed Cheese with Pears, Pine Nuts, and Honey
Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.
Photography: Tina Rupp
Martha Stewart Living, September 2003
- 8 ounces part-skim ricotta cheese
- 3 tablespoons pine nuts
- 6 ounces fresh goat cheese, room temperature
- 1 teaspoon fresh thyme leaves, finely chopped
- 2 teaspoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon finely grated lemon zest
- 2 ripe but firm Bartlett pears
- 2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood
- Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
- In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
- Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
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