Pear, Walnut, and Fourme d'Ambert Verrines
15 min
Average: 2.5 (118 votes)

Pear, Walnut, and Roquefort Verrines

This appetizer pairs perfectly with a glass of Banyuls. 

Preparation time

15 min

Ingredients For

  • Grenoble Walnuts and Périgord Walnuts
    Grenoble Walnuts and Périgord Walnuts PDO
  • A slice of Roquefort cheese
    Roquefort PDO
  • x 4
  • 20 ml
  • 5 cl
  • 10 gr

Preparation

1

Roughly chop the walnuts on a cutting board using a large knife. Break up the cheese using a fork and gently mix it with the walnuts. Add the Banyuls wine and mix again. 

2

Cut the pears in half. Peel the pears, remove the center with the seeds, and cut the remaining fruit in cubes. Set aside in a bowl with the lemon juice. 

3

In 4 verrines, alternate layers of pear and cheese. End with a layer of cheese on top. Decorate each verrine with two washed and dried chive sprigs.  

4

Serve immediately. 

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