Herbed Cheese with Pears, Pine Nuts, and Honey

Name: Herbed Cheese with Pears, Pine Nuts, and Honey
Yield: serves 4
Ingredients: 8 ounces part-skim ricotta cheese; 3 tablespoons pine nuts; 6 ounces fresh goat cheese, room temperature; 1 teaspoon fresh thyme leaves, finely chopped; 2 teaspoons fresh flat-leaf parsley, finely chopped; 1/2 teaspoon finely grated lemon zest; 2 ripe but firm Bartlett pears; 2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

January 26, 2012

Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.

Recipe information

Yield
serves 4

Ingredients

8 ounces part-skim ricotta cheese

3 tablespoons pine nuts

6 ounces fresh goat cheese, room temperature

1 teaspoon fresh thyme leaves, finely chopped

2 teaspoons fresh flat-leaf parsley, finely chopped

1/2 teaspoon finely grated lemon zest

2 ripe but firm Bartlett pears

2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

Preparation

Step 1
Preheat the oven to 350°F. Place the ricotta in a fine sieve set over a bowl; let the excess liquid drain, about 30 minutes. Meanwhile, spread the nuts in a single layer on a rimmed baking sheet. Toast in the oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
Step 2
In a food processor or medium bowl, mix together the goat cheese and drained ricotta until creamy and thoroughly combined. Stir in the thyme, parsley, and lemon zest; set aside.
Step 3
Slice each pear into 6 wedges. Divide the herbed cheese among 4 serving plates, spooning it into mounds. Arrange 3 pear wedges next to the cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 320
Step 6
Fat: 17g
Step 7
Cholesterol: 37mg
Step 8
Carbohydrate: 28g
Step 9
Sodium: 229mg
Step 10
Protein: 16g
Step 11
Fiber: 2g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsMediterranean Ricotta Cheese Dairy Goat Cheese Pear Fruit Starter Dinner Gluten Free Vegetarian Easy Make Ahead Weeknight Meals Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fit to eat recipe

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes