This is an adaptation of a recipe I found in 2015 on a wonderful site called Natasha’s Palace. It’s worth a visit there to see all of the great and unusual recipes she has. The original recipe is here:
My daughters and I love this dish, especially if I can use some flavorful Honey Baked Ham leftovers.
Ham, Pear and Goat Cheese Pasta
¾ cup bowtie pasta
1 Tblsp. olive oil
1 medium onion, sliced
2 Tblsp. garlic, minced
2 ripe Bartlett pears, peeled, cored and sliced
One cup chopped cooked ham
1 tsp. oregano
Salt/Pepper to taste
1 Tblsp. butter
4 oz. goat cheese
Cook pasta in boiling, salted water to al dente, drain
In a saute pan, heat olive oil over medium heat. Add the onion slices, sprinkle with salt/pepper and cook for 3-4 minutes until onions are translucent but not brown.
Add garlic and cook for another 1-2 minutes.
Add pear slices and ham and cook until heated. Stir in oregano and salt/pepper to taste. Stir in butter and drained pasta. Add goat cheese in small lumps and stir gently until cheese has melted.
I adapted this recipe from one on writes4food and changed a few things to make it a dessert rather than an appetizer. The combination of flavors is wonderful. I used these as a light dessert, but I can also see two or three of them on a plate with some fancy sandwiches for a tea. They are neither difficult nor time-consuming to make, but a little messy.
Keep refrigerated until ready to serve.
GRAPE AND ALMOND BITES
- 5.3 oz. pkg. goat cheese (cold from refrigerator)
- 3 oz. cream cheese (cold from refrigerator)
- 2 tsp. apple juice
- 20 seedless grapes
- ¼ cup plus 2 Tblsp. toasted sliced almonds, finely chopped.
Use goat cheese and cream cheese directly from the refrigerator so it will be easier to handle. In a small bowl, mix together the goat cheese, cream cheese and apple juice. Take out a scoop of the cream mixture that is just slightly bigger than the grape. In the palm of your hand, form the cheese into a ball and then press the grape into the cheese, pressing it into place to cover the grape completely. Roll in chopped almonds.
Place completed grape on a paper plate or waxed-paper-lined plate.
Repeat with the remaining grapes and cheese mixture. Roll each cheese-covered grape in the toasted almonds to coat lightly. Place on plate, cover and refrigerate at least 30 minutes to set the cheese.
Yield: 20 Grape and Almond bites (depending on size of grapes)
I used 5 of the bites as a light dessert at lunch – 4 servings