Meiomi Chardonnay with Pear & Brie Starters
Makes 8
Special equipment: 6-inch cocktail picks
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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!