Eye of newt, and toe of frog, Wool of bat, and tongue of dog

October 10, 2024 11:52 PM

hmm, tongue of dog you sa..., ahem. Brie and Pear, yeah, that's it. "Brie and pear" delivery mechanisms please.

I volunteered "something with brie and pears" for (Canadian) Thanksgiving appetizer with family, being observed by my slice thereof this Saturday. Please suggest ingredient delivery mechanisms!

Was thinking non-crusty baguette slices, brie, pear slice - broil for a couple of minutes in oven. Looking for something a little bit more creative. Garlic-bread treat the bread slices first? Any other level ups?

Does fresh European basil go well with brie and pear? I've got a denissimo vinegar that might pair well.

Bonus points: incorporation of headcheese

Challenge round: a 5 yo human

posted by porpoise to Food & Drink (8 answers total)

combining the bonus & challenge round: there's a video about a headcheesemaking process that a 5yo might enjoy participating in (spices at 6:45)
posted by HearHere at 1:26 AM on October 11

Pear and Walnut Baked Brie -- you can skip the walnut, change it for pecan or almond, add dried cranberries or blueberries.

Add pears to the fig jam layer on phyllo-dough wrapped baked brie

Basalmic vinegar and Basil Triscuits topped with brie and pear

Roast pear slices on brie on crusty bread, sprinkled with thyme
posted by erst at 1:30 AM on October 11

Brie and pear puff pastry tarts.
posted by warriorqueen at 3:36 AM on October 11

Checkout the Signature Bruschetta Boards in this menu. Although they may not have an offering a brie and pears specifically, they do have interesting combinations that could give inspiration.

Having a supreme quality of bread makes a huge difference. Can you get a baguette from a good bakery? Or have a couple of different kinds of bread, I’m thinking a sourdough, black bread, German or grainy type as well as a French baguette.
posted by waving at 5:36 AM on October 11

Dark rye or pumpernickel bread is my favorite with brie and pears. Also, whole grain Maille mustard. The mustard adds a little caviar-like pop that bridges the texture between toasty bread to pears and the flavor adds brightness to contrast and bring out the best of the brie. If you can find them ripe, persimmons also go wonderfully with this.

Unless you are super confident, keep your preparation simple. The ingredients are delicious all on their own and are a tried and true combination. I would rather enjoy a cheese and fruit on mini toasts than a thing baked elsewhere and transported or a big pre-seasoned cheeseball or elaborate crumbly pastries with a dinner that hopefully ends with other pastries.
posted by Mizu at 6:27 AM on October 11

For ease of use I would probably make whatever the final concoction is on pizza dough, or focaccia, or pizza bianco, or farinata (which I've just wanted an excuse to make since I saw this recipe) so you can cut it into appetizer bites all in one go.

I've never worked with head cheese - would it brown if it was across the top of the rest of the ingredients in little slices or dollops? Alternately you could use it as the base "sauce", and I would top it with caramelized onions, pear slices, and brie bits.
posted by Lyn Never at 8:29 AM on October 11

As head chef, I highly recommend you skip any recipe that requires oven time at your destination. Go with puff pastry tarts or galettes. You could add ham, fig jam, onion jam, walnuts (not all at once!)
posted by shock muppet at 8:52 AM on October 11

Get a pizza crust and make flatbreads?
posted by Grandysaur at 8:04 PM on October 11