Caramelized Pear Bites on Rye Crisps with Mild Blue Cheese Cream and Gingered Red Onion

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Arrange the rye bread rectangles or rounds on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Set aside.

2. 2

   2. While the bread bakes, heat a skillet over medium heat and add the butter with 5 ml (1 tsp) olive oil. Add the pear slices and cook for 1 to 2 minutes per side. Add the honey and cook 1 minute more, until the pear is glossy and lightly caramelized. Carefully remove and set aside.

3. 3

   3. In the same skillet, add the remaining 10 ml (2 tsp) olive oil and cook the red onion with a pinch of salt for 3 minutes over medium heat. Add the grated fresh ginger, apple cider vinegar, and brown sugar. Cook for 3 to 4 minutes more, stirring, until the onion is tender and lightly glazed. Set aside.

4. 4

   4. In a bowl, mash the mild blue cheese with the plain Greek yogurt until smooth and spreadable. Add the black pepper and mix well. Taste and adjust with a small amount of salt only if needed.

5. 5

   5. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Roughly chop them.

6. 6

   6. To assemble, place a teaspoon of blue cheese cream on each rye crisp. Top with one slice of caramelized pear and a small mound of gingered red onion.

7. 7

   7. Finish each bite with chopped toasted walnuts and fresh chives. Serve immediately to keep the contrast between the crisp base and the creamy topping.