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Pear and walnut bites with Gorgonzola and honey drizzle arranged on a dark slate board, garnished with thyme

Pear and Walnut Bites with Blue Cheese and Honey

No-cook pear and walnut bites with blue cheese and honey, ready in 15 minutes. A reliable fall appetizer that scales for any crowd size.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 2 medium Bosc or Bartlett pear, firm-ripe halved, cored, sliced 4-5 mm thick
  • 60 g walnut halves roughly chopped after toasting
  • 80 g Gorgonzola dolce or mild Roquefort room temperature
  • 1 tbsp raw honey for drizzling
  • 4 sprigs fresh thyme leaves stripped
  • 1/4 tsp cracked black pepper
  • 2 medium Belgian endive heads separated into individual leaves, or 16 sturdy crackers

Method
 

  1. Toast the walnuts in a dry 8-inch skillet over medium heat for 3-4 minutes, stirring constantly, until they smell nutty and are lightly golden. Transfer to a plate to cool, then roughly chop.
  2. Separate the endive into individual boat-shaped leaves and arrange 16 leaves (or crackers) on a flat serving platter in a single layer.
  3. Pat the pear slices dry with a paper towel. Lay one or two pear slices into each endive leaf so they sit flat.
  4. Crumble or spoon about half a teaspoon of blue cheese onto each pear slice.
  5. Scatter the chopped toasted walnuts evenly over the cheese on each bite, pressing gently so they adhere.
  6. Drizzle honey lightly across all the bites - a thin stream across the whole platter is enough.
  7. Finish with a pinch of fresh thyme leaves and cracked black pepper over each bite. Serve within 30 minutes.

Notes

Endive leaves vary in size - choose medium-sized inner leaves that are firm enough to hold toppings without bending. The very outer leaves are often too wide and floppy.