Epogne With Pears Ham And Blue Cheese Recipes

HAM, BLUE CHEESE AND PEAR MELTS

Steps:

• In a small bowl, combine the crumbled blue cheese and sour cream and blend until smooth.
• Cut the pita loaves in half crosswise, and spread about 2 teaspoons of the blue cheese mixture inside each of the 8 halves. Next line the pita with a slice of the muenster, then layer in the ham and the pear slices.
• Working in 2 batches, heat 1/2 tablespoon of butter in a large pan over medium heat. Add 4 of the pita halves and cook until the pita is golden on the outside and the cheese has melted, about 2 minutes per side. Repeat with the remaining pitas and serve immediately.

BLUE CHEESE AND PEARS

Steps:

• Spread soft blue cheese on pear slices and drizzle with honey.

BLUE CHEESE-HAM SANDWICH

Steps:

• Smear one slice of bread with mustard. On the other slice layer the blue cheese, ham, greens and pear. Top with the first slice mustard side down.
• Smear one slice of bread with mustard. On the other slice layer the blue cheese, ham, and pear. Top with the first slice mustard side down.
• Mist a medium skillet with olive oil and heat over medium heat. When warm, add the sandwich blue cheese side down, then toast until the bread is deep golden (3-5 minutes). Flip and toast until the second side is also golden (3-5 minutes).
• Remove from the pan then add the greens the the middle of the sandwich between the ham and pears.

ROASTED PEARS WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

EPOGNE WITH PEARS, HAM AND BLUE CHEESE

Steps:

• Make the bread dough through Step 1. Meanwhile, peel, core and slice the pears thin. Melt the butter in a large skillet over medium heat. Add the pear slices and saute until they begin to brown. Remove from the heat, cover the pan and let stand for 15 minutes. Trim the fat from the prosciutto and cut it into slivers. Set aside. Remove the rind from the cheese, crumble it into large pieces and set aside.
• Preheat the oven to 425 degrees. Sprinkle a baking sheet lightly with the cornmeal. Punch the dough down. On a lightly floured surface, roll the dough out into a 10-inch circle. Top with the prosciutto slivers, then the pear slices and their juices. Season with the salt and pepper. Bake until the edge of the bread is golden, about 25 minutes. Sprinkle the cheese evenly over the top and continue to bake until the cheese melts, about 2 minutes. Cut into 6 wedges and serve.

PEAR, HAM & CHEESE PASTRY POCKETS

Steps:

• Preheat oven to 400°. Unfold each sheet of puff pastry. Cut each into 4 squares. Spread 1-1/2 teaspoons mustard over each square to within 1/2 in. of edges. Brush egg over edges of pastry., On 1 corner of each square, layer ham, cheese, pear and onion. Fold opposite corner over filling, forming a triangle; press edges with a fork to seal. Transfer to ungreased baking sheets. Brush tops with remaining egg., Bake 10-14 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled pockets in a freezer container, separating with waxed paper. To use, reheat pockets on a baking sheet in a preheated 400° oven until crisp and heated through.