Fall

Gruyere and Pear with Walnut Sage Pesto

by:
January  2, 2012
Author Notes

This came to me in a dream the other night so I had to make it. Though I used Gruyere cheese, we ate it like a raclette, all melty and gooey on toasted bread as an appetizer for New Year's Eve. —nannydeb

  • Serves 6 as an appetizer
Ingredients
  • 3 ounces walnuts
  • 2 tablespoons fresh sage, minced (or more or less to your taste)
  • 1 garlic clove
  • 3 tablespoons olive oil
  • salt & black pepper to taste
  • 1 pound Gruyere cheese, 1 inch cubes
  • 1 Barlett pear (or pear of your choice), cored, peeled and cut into 1 inch cubes
In This Recipe
Directions
  1. Preheat oven to 400 degrees. Spread the walnuts onto a baking sheet lined with parchment paper. Toast until golden brown, about 10 minutes. Set aside to cool.
  2. In a food processor, combine the toasted walnuts, sage, garlic and olive oil. Blend until smooth adding more olive oil if needed. Add salt & pepper to taste.
  3. Butter a baking dish and add the cheese cubes and pear cubes. Swirl the walnut sage pesto around the cubes.
  4. Bake for 10 - 15 minutes or until melted.
  5. Serve with some good crusty bread and wine.
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nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!