Roasted pear and blue cheese polenta bites
SmartPoints® value per serving
With a delicious blend of sweet, salty and savory, these beautiful one-bite appetizers are sure to impress friends at a dinner party or game night. Only 15 minutes of hands-on prep work make these easy to prepare at the last minute when guests are expected any minute. If Bosc pears are not available, look for D'Anjou pears. Because the pears with be roasted, purchase more firm fruit so they can withstand the roasting without falling apart. Add even more interest to your platter with a red and green pears on alternating polenta rounds. A quick dash of salt over the polenta will further accentuate the sweetness of the pears against the earthy cheese and creamy polenta. Finishing the dish with toasted pecans makes these pick-up treats the perfect bite of fall flavors.
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, crumbled
3 Tbsp, 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