From Where Have All the Pear Trees Gone?

By Devany Vickery Davidson, Dinner Party Cooking School

8 ounces mascarpone cheese
8 ounces Point Reyes Blue Cheese (or Maytag Blue)
2 tablespoons butter, softened
3 green onions cut into one-inch pieces
2 tablespoons rough-cut peppercorns (I like to use a blend of red, green and black)
2 bunches of red or green endive separated
2 Bartlett pears, cored and thinly sliced
Walnut pieces, toasted

In a food processor, add cheeses, butter, green onions, and pepper. Mix till smooth. Transfer mixture into a pastry bag with a fluted tip. Pipe into the endive leaves. Top with a pear slice and a walnut piece.

Variations: You can slice the pears more thickly and pipe directly on to the pear slices. You can also pipe it into hollowed out cherry tomatoes, snow peas, small peppers or onto crackers

 

Photo by Helen Krayenhoff