This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts.
Slideshow: Fruit Desserts
1/3 cup hazelnuts
2 Bosc pears, halved lengthwise, cored and cut lengthwise into 3/4-inch
1 large quince (1 pound), peeled, cored and cut into 1/2-inch dice
1/4 cup sugar
4 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
8 figs, halved lengthwise
4 ounces blue cheese, thinly sliced or crumbled
How to Make It
Preheat the oven to 425°. Spread the hazelnuts in a pie plate and toast for 7 to 10 minutes, until golden. Transfer to a kitchen towel and rub off the skins. Let cool, then coarsely chop.
On a large rimmed baking sheet, toss the pears and quince with the sugar, butter, lemon juice and a generous pinch of salt and spread in an even layer. Roast for 20 to 25 minutes, until browned in spots; add the figs during the last 5 minutes. Transfer the fruit to a platter and let cool slightly.
Scatter the cheese and hazelnuts over the fruit and serve.
The roasted fruit can be kept at room temperature for up to 3 hours.
Sweet, sparkling red Italian dessert wine.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.