A recipe for a festive holiday appetizer made from slow roasted pear chips and served with whipped goat cheese, toasted pine nuts, and pomegranate.
3 firm, under ripe Bartlett Pears
¼ cup of goat cheese at room temperature
1 tbsp. cream
1/8 tsp salt
½ cup of pine nuts, toasted
Pomegranates for garnish
Very thinly slice the pears, lengthways, with a mandolin or a very sharp knife.
Place each slice on the parchment lined pans and bake in the oven for 1 ½ hours.
Flip slices & continue baking until edges just begin to curl, about 1 more hour.
Place pear chips on a wire rack and let them cool to room temperature.
Store in an air tight container for up to 1 week.
In a bowl add goat cheese & cream and whip with a whisk until light & fluffy.
Top pear chips with a dollop of whipped goat cheese, sprinkle with pine nuts, and finish with chives and pomegranates