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.

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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 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.

 

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This page created May 2008