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Ontario Pear Crisps with Chèvre and Pine Nuts

In place of crostini or crackers on a cheese plate, bake pear slices. This truly beautiful summer starter showcases the shape of the sweetened pear and tops it with rich chèvre. Choose Ontario Bartlett or Bosc pears for a crisp, sweet base that cuts the sharpness of the cheese.

Makes approximately 20 pieces

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Pear Crostini: Substitute pear crisps with toasted baguette pieces topped with thin slices of raw pear, chèvre and pine nuts



1 firm Ontario Pear 1
1/2 cup water and granulated sugar 125 ml
6 oz herbed chèvre 175 g
1/4 cup pine nuts, toasted 50 ml


Using a mandolin or vegetable peeler, thinly slice pear lengthwise.

In medium pot over medium-high heat, bring water and sugar to boil, stirring occasionally; continue boiling [do not stir]  five minutes. One by one, place slices of pear in syrup; cook one minute. Remove pear slices with slotted spoon; arrange on parchment-lined baking sheet in single layer. Bake at 200°F (100°C) oven until crisp and dry, about two hours. Let cool completely on rack.

Place 1 tsp (5 ml) of chèvre on each pear slice; sprinkle with a few pine nuts.

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