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Pear and Blue Cheese Tartine with Black Truffle Oil

Pear and Blue Cheese Tartine with Black Truffle Oil   

Calling all blue cheese lovers!

I feel bad even calling this a recipe, but every once in a while you come across something so simple yet delicious that it would be selfish not to share it with all of you. Like truffle oil and Parmesan cheese on French fries, some flavor combinations should not be ignored. 5 ingredients…and completely addictive. 

Pear and Blue Cheese Tartine

I believe this tartine could be enjoyed for breakfast, lunch or even make a light dinner. You may even entertain the idea by serving it in bite size pieces as an elegant appetizer at your next holiday party. It could also be a jumping off point to a quiche or a salad (I’ll elaborate on some of these ideas a little further down).

Let’s get real, tartine is just a fancy way of saying a toasted open-faced sandwich. This is similar to how we use the term crostini to simply say small pieces of toasted bread with toppings. Like the word hors d’oeuvre to really say appetizer (small bites of food that you’re not typically supposed to fill up on before dinner but inevitably do). All 3 of these words lean on the pretentious side, yet we can all agree that tartine sounds so much more appetizing.

Pear and Blue Cheese Tartine

This particular ‘recipe’, a term I use lightly, stemmed from a recipe for truffled goat cheese and pear (which is also a brilliant idea, btw). You start with slices of ripe but slightly crisp pear, a drizzle of honey, black truffle oil (or white truffle oil works too, but I prefer the earthiness of black truffle oil for this particular recipe), and a smattering of crumbled blue cheese topped on freshly toasted bread. Obviously, there’s a lot of room for your own creativity. If you’re not a big fan of a strong blue cheese, a cambozola or gorgonzola could easily serve as a substitution. Both are milder (and creamier) but provide enough earthiness and tad of sharpness to compliment the sweetness of the pear and honey. If you choose to go with a creamier variety, you’ll want to put a thin slice of cheese on first, then layer with pears, honey and then oil. I like to bake mine slightly to melt the cheese before drizzling with honey and oil. 

Pear and Blue Cheese Tartine with Black Truffle Oil
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Ingredients
  1. 4 slices of your favourite bread
  2. 1 ripe pear
  3. blue cheese of choice
  4. honey to drizzle
  5. black truffle oil to drizzle
Instructions
  1. Preheat oven to 375 F if you are choosing to heat and soften the cheese slightly. This is optional. Toast the bread using a toaster or do it in the oven. Place a layer of sliced pear on each slice of toasted bread. Add chucks of crumbled blue cheese on top of the pear slices. Place the slices on a cookie sheet and bake until cheese is starting to soften, about 3-5 minutes. Remove the tartines from the oven and drizzle with honey and black truffle oil.
  2. In a snap you could skip the whole oven process but I do find that the flavors seem merried better when slightly heated through.
Notes
  1. If you are using creamier styles of milder blue cheese, you may want to put the cheese onto the bread first, melt it in the oven slightly, then proceed to adding the pear slices. Return the cookie sheet to the oven and heat for another 2 minutes. Remove the tartines from the oven and drizzle with the remaining ingredients.
The Restless Palate http://restlesspalate.com/
Pear and Blue Cheese Tartine

Before I leave you, I’d like to address the cost of truffle oil, since it’s worth a mention. Great quality truffle oils are quite expensive. Don’t let that deter you from this recipe or versions of it. There are different grades of truffle oil and the cliché ‘ you get what you pay for’ is true here too. However, finding a  mid-grade oil is an affordable option and does the trick nicely. I buy a 50ml bottle from a couple different olive oil specialty shops for about $7. That’s expensive considering you are only getting 50ml, but a little goes a long way. I’ve been using the same bottle for just over a year and I still have a 1/3 of a bottle left. I can’t suggest strongly enough that A LITTLE GOES A LONG WAY. Start with just a thin drizzle and add more if need be. Truffle oil carries a strong flavor that can easily overpower even the flavor of blue cheese. Yes…even blue cheese. I’d like to mention that I’ve found if you add it at the very end, it preserves the flavor. It seems that the flavor diminishes during the cooking process, forcing me to use even more to attain the same intensity.

Pear and Blue Cheese Tartine

Please experiment if you enjoy this flavor combination as much as I do. It pairs well will spicy salad greens such as Arugula, or with something saltier such as chopped beet greens. You could do something hardier such as cooked barley tossed in a honey mustard vinaigrette and even get a little fussy by adding in fresh tarragon. The next recipe would make for a unique brunch idea. A frittata with baby potatoes and blue cheese would be lovely. A thin layer of sliced pears on top, finished in the oven for 15 minutes, skip the honey and simply drizzle with a black truffle oil.

By on November 30, 2015 in Appetizer, Blog, Brunch, Cheese, Lunch, Main Ingredient, Pear, Recipes, Vegetarian

Simple & Perfect Zucchini Radish Salad with Feta

Zuccini Radish Salad I want to stick with simple for as long as I can.

Only summer vegetables offer the possibility of a meal coming together in less than 5 minutes. Potatoes? Nope, don’t like eating them raw even though my grandpa did. Other root veggies, nada, though some are delicious grated raw on a salad like carrots, beets and even celeriac. Lentils and braised meats (as amazing as they are) take time. And though they all have their place, I definitely want to take advantage of this simple time before I start to crave hot soups, stews and braised meats.

Now before you scroll down any further, please don’t let the simplicity of the ingredients fool you. It’s so good in fact, I made it again for lunch!

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By on September 10, 2013 in Appetizer, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Salad, Side Dish, Vegetarian, Zucchini

Orange and Salmon Lox Mille Feuille

Orange and Salmon Lox Mille Feuillejpg
When you can’t go anywhere for date night, you just have to make it special at home.

Being trapped in the bush makes it so going anywhere for dinner really isn’t an option, but neither is foregoing date night!  Being out in the boreal forest with not much to do in the evening also leaves us plenty of time to do date night as often as we like.

“Mille Feuille” translates to thousand leaves and traditionally there are 3 layers of puff pastry and 2 layers of pastry cream. But it could be so much more than just cream and pastry (not that there isn’t a place for that too!).

I was recently inspired by Mireille Guiliano with her idea of creating “Mille Feuille” appetizers using fruits and vegetables as the layers. We tried it with grapefruit and mashed avocado as the layers. It was delish. So easy and good in fact, that we tried it the following day with orange and salmon lox.

If you enjoy salmon lox, I think you’ll enjoy the play between the sweet and salty.  I added just a touch of goat cheese to add a bit of a sour tang and olive oil for satiety. The combination of all 4 creates a balanced flavor profile.

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By on July 24, 2013 in Appetizer, Blog, Gluten Free, Low Carb, Main Ingredient, Orange, Recipes

Deliciously Holistic – A Book Review and Lemon Dill Goat Cheese

Lemon Dill Yogurt Goat Cheese

I have had the pleasure of receiving Deliciously Holistic* by Shelley Alexander, this past week. Thank you Shelley for sending me your lovely book to review.** I have spent the last week flipping through it daily, reading not only the recipes, but the wealth of knowledge that it contains. What’s different about this book is that it is a resource, not just a bunch of great recipes (which it also has, more than a 150 in fact).

Maybe I should start by telling you a little bit about Shelley. She is the owner of one of my favorite blogs and companies, A Harmony Healing. She received her chef’s training at The Los Angeles Culinary Institute and is a certified healing foods specialist and holistic chef. So it’s not surprising that every recipes leads in with information about each recipe.

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By on July 16, 2013 in Appetizer, Blog, Cheese, Gluten Free, Informational, Low Carb, Main Ingredient, Recipes, Snack, Vegetarian

Cauliflower Quinoa Cakes with Roasted Pepper and Tomato Sauce

Cauliflower Quinoa CakesMost of the time living out in the bush is not so different than living in town. You know, minus the running water, bathroom, civilization, power. See, not so different. Until you need a grocery store.

Then it sucks. Sucks like wet sand in panties.

Yesterday, I slammed the freezer door, but I didn’t notice that the door had popped back open ever so slightly. Then I proceeded to climb up into my tower for the rest of the day. From 1 pm to 8 pm, my freezer door was left ajar. It was 33 degrees Celcius (that’s about 92 degrees Fahrenheit).

Yeah for me!

I was greeted to a mostly thawed freezer and every thing in my fridge, warm. Not. Good.

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By on July 5, 2013 in Appetizer, Blog, Brunch, Cauliflower, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Popular Posts, Quinoa, Recipes, Sauce, Vegetarian

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