From The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus
A NOTE FROM EMILY
When that first crisp morning arrives at the beginning of September, all I want to do is get to the market to pick up some pears and some Brie so I can eat this for dinner. During the holiday season I make this caramelized pear topping in massive quantities and store it in the fridge for last-minute guests. It’s quick and easy, and it even lands on toast or oatmeal (as long as no one is watching). Make sure to use a mild and fruity olive oil. Serves 4 as an appetizer
Wash and trim the green onions. Finely chop them, separate the greens from the whites, and set aside.
In a small saucepan over medium-high heat, sauté the whites of the green onion together with the olive oil until just soft, about 1 minute.
Peel, core, and roughly chop the pear into ½-inch pieces. Add the pear, sugar, apple juice, and vinegar. Slowly bring to a boil over medium-high heat, stirring constantly, then turn down the heat to medium. Simmer on medium heat, allowing the pear to caramelize and thicken, 10–12 minutes.
Preheat the oven to 350°F.
Place the Brie in an ovenproof serving dish or Brie baker. Pour the pear and caramel over top and sprinkle with the walnuts. Bake for 10 minutes, just to soften the Brie.
Sprinkle with the green parts of the green onion. Serve warm with fresh baguette, crostini, or crackers.
*Recipe excerpted from The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus, 2015.
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This is a classic Egyptian way to serve bread as a starter course, with other dips and “mezzeh” (appetizers), or alongside kebabs with a nice green salad. This is also a fun gift idea to make as a hostess gift or for holiday gift giving. Portion dukkah into small mason jars along with a nice bottle of Extra Virgin Olive Oil!
This recipe is so versatile and easy I promise! It is more of a “formula” than a recipe. Be creative and have fun!
Add something crunchy like walnuts, pecans, hazelnuts, pepitas…(for crunchy satisfying texture)
Add some fresh fruit like apples, grapes, pears, orange supremes…(for that burst of freshness)
Add some dried fruit like cranberries, cherries, raisins… (for a sweet/tart chew)
Add something with a little bite like red onion, pickled onion, green onion…(for a kick)
If you don’t like goat cheese or want to make this a hearty meal replace the croquettes with grilled shrimp or chicken, and add a sprinkle of blue cheese crumbles or feta.
You can also change the dressing to mix any of your favorite Island Olive Oil and vinegar pairings