Broiled Feta with Caramelized Cinnamon Pears

by Food Hound on March 14, 2013

in Appetizers

Post image for Broiled Feta with Caramelized Cinnamon Pears

Oh yes, oh yes, we’re still in the middle of Appetizer-Palooza!

To recap my last post, I was feeling particularly rebellious last week and decided to make it a week of appetizers for dinner.

And you thought I wasn’t the rebellious type.

Really not much else you can say about this little dish of heaven that the title doesn’t already convey.  It sounds fancy enough to serve Queen Elizabeth for tea, and it is.  It sounds like it epitomizes sweet-and-salty contrast, and it does.  It’s amazing.

The feta keeps its shape but gets nice and warm and soft after a stint in the oven.  I had never eaten baked feta, but I’m totally a new fan.  If I were a groupie, I’d want warm, golden baked feta to sign my baby.  The tangy cheese is complemented by the warm sweetness of the cinnamon pears.  Oh Lawd.

My biggest concern when it comes to appetizers is whether or not I can make it in advance OR throw it together with minimal effort right before serving.  I’ve been that hostess stuck in the kitchen.  She’s not fun.  And she tends to drink way too much of whatever cocktail she has prepared.  And then food tends to come out raw or burned.  No bueno.

Luckily this one is the latter, a.k.a. you can throw it together with the same effort it takes to cut up some cheese cubes, except it’s WAY WAY WAY more exciting than cut-up cheese cubes. It’s warm, sweet, salty, a little crunchy, and a whole lotta fancy.  *poof*  You’re the best hostess/appetizer rebel EVAH.

Broiled Feta with Caramelized Cinnamon Pears
Adapted from How Sweet It Is
Serves: 8 as an appetizer
  • 2 (8-ounce) blocks of feta cheese
  • 2 tsp olive oil
  • 1 large pear, diced small
  • 1 T unsalted butter
  • 1 T brown sugar
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ¼ c pecans, toasted and chopped (I toast on the lightest setting in my toaster oven, or you can do it in a skillet over low heat until they become fragrant)
  • 3 T honey
  1. Preheat oven to 400 degrees.
  2. Heat butter in a large skillet over medium-low heat. Add pear, brown sugar, cinnamon, and salt, tossing well to coat. Cook, stirring occasionally, for 8-10 minutes until pears are soft and nicely caramelized.
  3. Cut both blocks of feta in half and place in a baking dish or pie plate. Brush them with olive oil and bake for 10 minutes. Turn on your oven broiler and broil on high for 3-4 minutes or until golden and bubbly.
  4. Spoon the pear mixture and any pan juices over the broiled feta, then top with pecans and a drizzle of honey. Serve immediately.
This makes 4 individual feta pieces, but if you quarter each block of feta to give you a total of 8 mini-blocks, each guest can have his or her own little block. That will make them feel super-special.


{ 1 comment… read it below or add one }

Jess S. @ Floptimism March 15, 2013 at 12:27 am

Everyone’s done the brie-and-fruit as an appetizer before, but I love the idea of feta. I feel like that little extra saltiness would be all kinds of wonderful.


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