Tapa of Roasted Pear & Peppercorn Goat Cheese
 
Prep time
Cook time
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This recipe pairs (not pears, lol) with our Tempranillo because it picks up on the black pepper. With just a little planning you can make it in advance and the leftover roasted pears are delightful in a mixed green salad.
Author:
Serves: 6-8
Ingredients
  • 1 Bosc Pear
  • 1 package Peppercorn goat cheese
  • ½ Baguette slices (toasted)
  • Honey
  • Fresh Thyme
  • Black Pepper
Instructions
  1. Thinly slice the pear into strips, quarters or halves.
  2. Place on a cookie sheet covered in parchment paper.
  3. Drizzle with honey and sprinkle with fresh thyme and black pepper.
  4. Roast at 275 for approximately 20 minutes until the sides are slightly golden.
  5. Meanwhile, slice and toast the baguette.
  6. When the pears are done and cooled down, spread the peppercorn goat cheese on the baguette and top with the roasted pear. Drizzle with a bit more honey.
Notes
If you can't find a peppercorn goat cheese, try making your own by rolling the edges of the cheese in freshly ground pepper.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/tapa-of-roasted-pear-peppercorn-goat-cheese