Roasted pear and blue cheese polenta bites
PersonalPoints™ per serving
These appetizers have a delicious mix of sweet, salty and savoury flavours. Make sure your pear is ripe but still firm or it will be difficult to slice.
Olive oil cooking spray
Raw Bosc pear(s)
2 large, or Anjou (ripe but firm)
Fat free ready-to-eat polenta (in tube)
18 oz, sliced into 18 rounds
3 tbsp(s), crumbled
3 tbsp(s), toasted
- Place oven racks in upper and lower thirds of oven. Preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
- Quarter pears lengthwise; cut each quarter into 9 pieces (you’ll end up with 36 pieces per pear).
- Place pears in a single layer on one prepared pan; place polenta rounds in a single layer on other pan and sprinkle with salt (optional). Lightly coat pears and polenta with cooking spray. Bake until polenta and pears are golden brown, 12-15 minutes; set pears aside.
- Top each polenta round with 1/2 tsp blue cheese; bake until cheese melts, 2-3 minutes. Remove from oven; top each with 4 pieces roasted pear and 1/2 tsp chopped pecans. Cool slightly before serving.
Serving size: 1 canapé