Crowd-pleasing appetizer: Brie & Balsamic Roasted Pears with Honeycomb & Pink Peppercorns / by Katie Kenney

There's nothing like cheese at a party to guarantee happy diners. Add some fancy (and delicious) fruit topping, and you have a winning combination. For this recipe, a quick roasted pear is paired with honeycomb and peppercorns for an easy and elegant savory treat.


4 firm d'anjou pears, sliced into eighths. Leave stems intact if possible

Extra virgin olive oil

3 - 4 T Honey

1 T balsamic vinegar


Pink peppercorns

1. Heat a bit of olive oil in sautee pan, cut pears, & add to pan on lo/med heat. Drizzle heavily with honey to coat & sautee just until fragrant. 2. Transfer pan to 400 degree oven for 20 min or so, until pears are soft. 3. Drizzle with balsamic & roast another 3 - 5 minutes. Top with a bit of honey comb & pink peppercorns if you're feeling feisty. Place atop a wheel of brie and serve to your delighted guests.

Pears keep all day at room temp, so you can prep them early. I actually made mine the day before, refrigerated after they reached room temp, and reheated them a touch (to melt olive oil) then let them cool before topping cheese.

Pears & cheese are delicious on their own, but you can also serve with

buttery biscuits

for an extra special treat.