This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slideshow:  Fruit Desserts 

Justin Chapple
October 2014

Gallery

© Con Poulos

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The roasted fruit can be kept at room temperature for up to 3 hours.

Suggested Pairing

Sweet, sparkling red Italian dessert wine.

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