Meiomi Chardonnay with Pear & Brie Starters

Meiomi Chardonnay with Pear & Brie Starters

Makes 8

Special equipment: 6-inch cocktail picks



Pear & Brie Starters

  • 2 Bosc pears
  • 1 fresh apricot (optional)
  • 8 oz. mild or medium brie cheese
  • 1½ cup baby arugula, washed
  • Sea salt
  • Black pepper

Honey Balsamic Glaze

  • 1 cup balsamic vinegar
  • 1 Tbsp. honey
  • ¼ tsp. sea salt

Toasted Walnut Garnish

  • ½ cup raw walnuts
  • ½ Tbsp. olive oil
  • ¼ tsp. sea salt


  1. Cut pears and brie cheese into cubes. Fold and thread 1-2 baby arugula leaves on a cocktail pick. Thread one piece of pear and cheese. Repeat with remaining ingredients. Follow this process for apricots if you’re including them.
  1. Whisk balsamic vinegar and honey together in a small saucepan over medium-low heat. Bring to a low boil. Reduce heat to low and simmer for 10-15 minutes. Stir occasionally until glaze thickens and reduces by half. Take off heat and cool.
  1. Preheat oven to 350°F. Toss walnuts in olive oil and salt. Arrange a layer of coated walnuts on a baking sheet lined with parchment paper or foil. Roast the walnuts for 5-10 minutes or until golden brown, stirring once. Remove from oven and cool.
  1. Drizzle honey balsamic glaze on top of each starter. Sprinkle with toasted walnuts and a pinch of sea salt and pepper. Serve with Meiomi Chardonnay and enjoy!