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
  • 4 tsp
  • 0.25 c
  • 3 tbsp



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. 


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. 


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.  


Serve immediately. 

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