Pear and Blue Cheese Crostini Appetizer recipe. (2024)

FAQs

What pairs well with pears? ›

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish co*cktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Usually presented buffet style, it often consists of cold cuts, cured fishes, mixed salads, kholodets, pirozhki, various pickled vegetables (such as tomatoes, beets, or cucumbers), sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.

A central part of the tradition of cold hors d'oeuvres includes canapés and endless varieties of finger foods including charcuterie, profiteroles, crudités, and skewered or spoon foods.

From aged cheddars to milder colby jacks, there's a perfect pear to accentuate the flavor of any cheese. At only 100 calories per serving, pears are also fat-free, sodium-free, and cholesterol-free.

Purpose and Setting: Hors d'oeuvres can be thought of as 'mingling food'; small portioned items that are passed around in a social setting. Appetizers on the other hand are often served directly to you while seated at a table.

You're supposed to eat hors d'oeuvres before a meal begins, versus appetizers, which are considered part of the meal. Then there is the quantity served, with appetizers being served once to a table, versus hors d'oeuvres being served several at a time.

These foods are usually small items that may be served at a formal reception preceding a meal, as part of a separate event not connected with a meal, or simply as accompaniments to bever- ages at an informal gathering. The two most common ways of serving hors d'oeuvres are butler-style and buffet-style.

What's a good cold appetizer to bring to a party? ›

The most important thing in appetizer is that an appetizer should not be very hard to eat. It should be light yet tempting. Various types of vegetables soups are also preferred as appetizers. The main function of appetizers is to increase your hunger and prepare you for the main course.

In classic French cuisine, pears are often poached with vanilla beans in wine, and for good reason. The wine's fruit-forward acidity perks up the mellow pears, while fragrant vanilla beans amplify their floral aroma and the gentle cooking method keeps their delicate texture intact.

What enhances the flavor of pears? A warm spice like cinnamon does the trick. It's especially fantastic combined with the molasses flavor of the brown sugar. Ginger is also delicious!

According to this principle, cured meats such as mortadella, salami, and cooked ham go well with apples, peaches, exotic fruits, citrus fruits, pineapple, pears, and kiwi. While cured meats such as prosciutto, bresaola, and speck can be paired with figs, apples, apricots, watermelon, melon, strawberries, and berries.

And herbs like mint, basil, thyme and rosemary are immensely favoured by mixologists as a pairing with pears because they bring vibrancy and freshness to the co*cktails, preventing the fruit from becoming too overwhelming. Bringing herbs and the poached or fresh, crispy fruit together to craft co*cktails is a no brainer.