Tapa of Roasted Pear & Peppercorn Goat Cheese

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6-8

This recipe pairs (not pears, lol) with our Tempranillo because it picks up on the black pepper. With just a little planning you can make it in advance and the leftover roasted pears are delightful in a mixed green salad.

Ingredients

1 Bosc Pear
1 package Peppercorn goat cheese
½ Baguette slices (toasted)
Honey
Fresh Thyme
Black Pepper

Instructions

Thinly slice the pear into strips, quarters or halves.
Place on a cookie sheet covered in parchment paper.
Drizzle with honey and sprinkle with fresh thyme and black pepper.
Roast at 275 for approximately 20 minutes until the sides are slightly golden.
Meanwhile, slice and toast the baguette.
When the pears are done and cooled down, spread the peppercorn goat cheese on the baguette and top with the roasted pear. Drizzle with a bit more honey.

Notes

If you can't find a peppercorn goat cheese, try making your own by rolling the edges of the cheese in freshly ground pepper.

I like to use Skyhill Farms Rainbow peppercorn goat cheese and add extra ground pepper on the pears before and after baking.

In Spain the word “tapa” literally means a cover or lid. In the old taverns they used to place a thin slice of bread over the wine glass to keep the fruit flies out. After a while, people started getting even more creative by layering slices of Jamon Serrano, Manchego cheese and making little bites out of it!