Blue cheese is the perfect flavor bridge for pairing walnuts and pears, and this recipe is the perfect way to impress your friends and family with a super easy, incredibly delicious appetizer or snack. Just be sure to make the mostarda ahead of time; it needs 24 hours for the flavors to marry, mingle, and become magical. Note: You can use extra mostarde on sandwiches, roast pork, or roasted sweet potatoes. Extra crema makes a wonderful dip for celery.
12 oz. (1 ½ cups) canned diced pears, drained
1 tablespoon fresh lemon juice
1½ tablespoon cider vinegar
¾ tablespoon whole yellow mustard seed
Pinch of kosher salt
8 oz. (1 cup) canned diced pears, drained
3 oz. creamy blue cheese (we like Castello Danish Blue Xtra Creamy Cheese)
2 oz. (¼ cup) cream cheese
1/3 cup California (English) walnuts
1/3 cup California (English) walnut pieces
1 ⅓ cups of canned pear halves, drained and sliced
1 tablespoon California extra virgin olive oil
1 ready-made 12”x4” flatbread (we like Damascus Brooklyn Bred Flatbread)
½ cup Pear & Blue Cheese Crema
¼ cup Italian blend shredded cheese
2 oz. creamy blue cheese (we like Castello Danish Blue Xtra Creamy Cheese)
½ cup Pear Mostarda
1 cup watercress, for garnish
In a small glass mixing bowl fold all ingredients together.
Cover, place in refrigerator, and marinate for 24 hours.
Combine all ingredients in a food processor and process until smooth. Set aside.
Preheat oven to 350°F.
Place walnuts pieces on a baking sheet, and toast 4-5 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 425°F.
Place a skillet over high heat. When the pan is hot, add olive oil and pears and sear for 2-3 minutes per side to develop a beautiful, caramelized sear on each side.
Place flatbread on a baking sheet and spread with crema.
Top with seared pears, blue cheese, and Italian cheese blend.
Bake for 5-6 minutes.
Top flatbread with watercress, mostarda, and toasted walnuts, and serve.
Cut into 6 pieces.