By Colleen McGlynn

This is a unique and delicious hors d’oeuvre that’s remarkably easy to make and was a huge crowd-pleaser at the 2009 Kendall Jackson Tomato Festival, where we handed out literally thousands of these! The taste starts with the tangy savory flavors of the tomatoes and peppers, then magically segues into the intense fruit-sugar sweetness of the pears.

When faced with a bushel of Asian pears I found them rather boring after the first dozen. So, now I dry them and they become a great addition to a cheese plate, in salads, or out of hand. I have a food dryer but an oven set on the lowest setting works as well.

Note: this recipe works equally well for all the varieties of pears.

Wash pears and check for insect marks. Scoop out any soft spots or insect holes ( a melon baller works well). Using a mandoline set to the minimum thickness and slice the pears cross-wise. Don’t worry about seeding the fruit; it’s pretty and edible. Lay slices on screens and set in dryer overnight or until dry to touch. That’s it.

1 8-ounce packet cream cheese
Several tomatoes, peppers (I used gypsy and a red bell) and a chili or two
balsamic vinegar
DaVero extra virgin olive oil

Slice tomatoes in half. Seed the peppers and chilies. Place all on a sheet pan and sprinkle with a little kosher salt. Set in medium oven until they’ve collapsed. Puree and push through a sieve to remove remaining seeds.

Place cream cheese in a bowl and work the puree into the cheese until smooth. Adjust seasoning adding salt, pepper, and a little lemon juice to your liking. If you like it spicier add some hot sauce.

Scoop a dollop atop a dried pear slice and anoint with a drop of balsamic and extra virgin olive oil.

Note: the flavors are even better if you instruct your guests to flip it upside down as they put it in their mouth!

Tags: Appetizers, Extra Virgin // 1 Comment »