The Ultimate Starter: Porky Pears

So exams are over and I am back in business! I have been looking to make a starter that meets two of my very basic needs: charcuterie and cheese (who’s with me?). So, I combined them into one delicious starter or snack! My wonderful boyfriend helped me assemble these beauties for a lunch the other day and they worked a treat!

Makes about 10 starters

  • 1 large wheel Camembert cheese (if you can only get small wheels, then you will need 2)
  • 6 pears (any kind pear will do)
  • 2 packs of pancetta
  • toothpicks (wet them before using to avoid any pesky fires in the oven…hate those)
  • 1 box Melba Toast (or any rectangular cracker)
  • 1 tbsp honey
  • 1 tbsp warm water
  • 1 bag of wild rocket leaves (that’s arugula to all my US friends)
  1. Line a baking tray with tin foil and spray with cooking spray. IMG_20150619_141940
  2. Set oven to 180C.
  3. Wash and dry the pears before removing the stems.
  4. Cut the pears in half and slice away any pips and hard flesh from the middle. Halve each half pear. You want each sliver to be the thickness of a thumb – if your quarters are still too big – cut them again.
  5. Cut the cheese into slices about 3-4mm thick.
  6. To assemble: place a slice of cheese and a slice of pear together and wrap one or two slices of pancetta around them before securing with a toothpick. Place on the baking tray.
  7. Bake for 15-20 minutes until cheese has melted; pancetta has darkened in colour and the pears are softened slightly.
  8. Place some rocket leaves on the plates and then two slices of Melba toast.IMG_20150619_141921
  9. Place a porky pear on each toast slice and remove the toothpick.
  10. Place the honey in a small bowl and add the water. Mix them together so that the honey is runny. Dab some honey over each porky pear with a basting brush.
  11. SERVE

I hope you enjoy these mouthwatering bites!

PS: Thanks Dan for the lovely pics!


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