With summer quickly coming to an end, and fall on the way, flavors of pumpkin, pears, and apples are on our mind.
Chef Eric LeVine, New Jersey based multi-award winning restaurateur and author shared with us his take on an elegant pear appetizer that’s sure to please dinner guests.
Wine Pairing: This appetizer pairs well with a dry Pinot Grigio like 2015 Luna Nuda from Alto Adige, Italy (SRP $14.99).
Fresh, and crisp, this stainless steel fermented wine shows notes of white citrus flower and lime zest. The dry, clean finish is perfect for pairing with creamy or high fat dishes (like charcuterie), and complements the pickled pear, as well.
Pancetta, pickled pear, red wine salami, boursin cheese, parmesan sauce
- 1/4 oz red wine salami, sliced thin
- 1 pear, cored, shaved thin pickled
- 2 oz pancetta sliced thin, baked, cooled
- 4 tsp boursin cheese, room temp
- 4 oz parmesan sauce (preparation below)
- 10 ea crostinis
Preparation for Pickled Pears
- 1 cup orange juice
- 1/4 cup white vinegar
- 1/2 cup sugar
Bring to a simmer and turn off. Cover shaved pears and allow to cool. refrigerate until assembly
- 4 oz grated parmesan cheese
- 1/4 cup heavy cream
- salt and pepper
Place all ingredients in sauce pot, on medium heat, reduce until thick. Serve cooled.