A refined yet simple appetizer that captures the essence of Mediterranean cuisine — balancing the sweetness of ripe pears with the creamy tang of blue cheese, the crunch of toasted walnuts, and a fragrant drizzle of honey and herbs. Perfect for dinner parties, wine pairings, or festive gatherings.

🧺 Ingredients

  • 4 ripe pears (such as Bartlett or Anjou), halved and cored
  • ½ cup creamy blue cheese, crumbled (Gorgonzola or Roquefort work beautifully)
  • ¼ cup walnuts, roughly chopped and toasted
  • 2 tablespoons honey (preferably wildflower or thyme honey)
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • A few sprigs of fresh thyme or rosemary (for garnish)
  • Optional: a squeeze of fresh lemon juice

🍯 Instructions

  1. Prepare the Pears
    • Preheat your oven to 375°F (190°C).
    • Wash and halve the pears lengthwise. Using a small spoon or melon baller, scoop out the seeds and core to create a small hollow in the center of each pear half.
    • If desired, brush the cut sides lightly with lemon juice to prevent browning.
  2. Arrange for Baking
    • Place the pear halves, cut side up, in a lightly greased baking dish or on a parchment-lined baking tray.
    • Drizzle each pear with a small amount of olive oil to enhance caramelization and flavor.
  3. Stuff and Bake
    • Fill the hollow of each pear with a spoonful of crumbled blue cheese.
    • Sprinkle toasted walnuts over the top.
    • Bake for 10–15 minutes, just until the cheese begins to soften and the pears are warm and slightly golden at the edges.
  4. Finish with Mediterranean Flair
    • Remove from the oven and drizzle each pear with honey.
    • Add a light sprinkle of freshly cracked black pepper for a subtle kick.
    • Garnish with a small sprig of thyme or rosemary for aroma and presentation.

🍷 Serving Suggestions

  • Serve warm or at room temperature as an appetizer, light dessert, or side dish for a cheese and charcuterie board.
  • Pairs beautifully with a crisp Sauvignon Blanc, Prosecco, or a dry rosé.
  • For an extra Mediterranean touch, serve with a drizzle of aged balsamic reduction or a few pomegranate arils for color and tartness.

✨ Chef’s Tip

For a more indulgent flavor, lightly grill the pears before stuffing to give them smoky caramel notes, or try substituting the walnuts with toasted pine nuts or almonds for a classic Mediterranean twist.