the appetizer:

Prepare for your next party with Cheese Hors d'Oeuvres by Hallie Harron, with recipes like Caramelized Onion, Cambozola, and Pear Galette; Mini Stilton Palmiers; and Verrine of Goat Cheese and Fruit.



Caramelized Onion, Cambozola,
and Pear Galette

Caramelized Onion, Cambozola, and Pear Galette

Serves 8


Cheese Choices

A good substitute for the Cambozola is a farmstead blue cheese from Point Reyes, California.

As one tester commented, this is "positively dreamy." The combination of textures and sweet, salty, pungent, and rich flavors makes this new-age pizza a real delight.

  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large onions, thinly sliced
  • Sea salt and freshly ground black pepper
         to taste
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • Two 3-ounce packages cream cheese, at room temperature
  • 10 sheets phyllo dough, thawed if frozen
  • 1 ripe pear, cored and thinly sliced
  • 4 ounces Cambozola or Gorgonzola cheese, rind removed and cubed
  • 1/2 cup chopped walnuts

1 Preheat the oven to 375 degrees F.

2 Heat 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and stir in the thyme, sugar, and vinegar.

Reduce the heat to medium-low and simmer for about 30 minutes, or until the onions are very tender. Remove from the heat and stir in the cream cheese.

3 Layer the phyllo sheets in a 12-inch tart pan or pizza pan, brushing each sheet lightly with some of the remaining butter. Place the onion-cheese filling on top of the pastry and arrange the pear slices over the top in a circular pattern, leaving a 2-1/2 to 3-inch edge. Top the pears with the cheese cubes and walnuts. Take the edges of the pastry and fold them in toward the center. There will be a "hole" in the center of the pizza. Brush some melted butter over the top. Bake until golden, 30 to 35 minutes. Cool slightly, and cut into small wedges to serve.

  • from:
  • Cheese Hors d'Oeuvres:
    50 Recipes for Crispy Canapés, Delectable Dips,
    Marinated Morsels, and Other Tasty Tidbits
  • by Hallie Harron
  • Harvard Common Press, 2008
  • Hardcover, $12.95
  • ISBN-10: 1558323716
  • ISBN-13: 978-1-55832-371-1
  • Recipe reprinted by permission.

Buy Cheese Hors d'Oeuvres


Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits


This page created May 2008

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home