Ingredients
- 2 semi-ripe pears, preferably bosc
- 1 lemon wedge
- 4 ounce cold camembert cheese (see tip)
- 2 ounce fresh thyme sprigs
- 12 ounce mini edible flowers, such as marigolds or violets
- 1 ounce bottle crisp chardonnay
Preparation
Baking Directions:
A tongue-in-cheek ode to the classic pairing of cheese and wine, this hors d'oeuvre veers from tradition, offering the best of both in a clean, chic presentation.
I like to pour a crisp Chardonnay on the side to cut the Camembert's richness.
Stand each pear on your cutting board, and using a paring knife, cut down around the core so you end up with 4 pieces of pear and a square-shaped core.
Slice the pear wedges into 1/8-inch-thick pieces and squeeze a little lemon juice over them to delay browning.
Place the slices on a paper towel to absorb the extra moisture.
Line a rimmed baking sheet with parchment paper.
Slice the cheese into 36 1-inch-long, 1/4-inch-thick triangles.
Remove the rind if desired, and place them on the prepared baking sheet.
Arrange the pear slices on a tray or platter.
Top each with a piece of Camembert, a few thyme leaves, and a flower petal.
Pour the chilled wine into shot glasses (or cordial glasses, pictured opposite), and serve.
Tips:
Make ahead: The pears can be sliced up to 30 minutes before serving.
The Camembert can be sliced and refrigerated on a parchment-paper-lined rimmed baking sheet, covered with plastic wrap, up to 1 day in advance.
Tip: For perfectly shaped slivers, freeze the Camembert for 1 hour before slicing.
Let the sliced cheese sit out at room temperature for 10 to 20 minutes (depending on how hot the room is) before serving.
