Tonight we had Asian pear-goat cheese crostini for an appetizer. I diced and sautéed the pear in olive oil with salt and pepper. It tasted great. The sauteed pear was crunchy, not too sweet, and a little tangy. The chevre was delicious, too. Even in small amounts, it adds a lot of flavor and texture.
Chris had tomato and pesto crostini for supper.
I had pesto for lunch so my entree was more pear crostini and red cabbage. Mmmm…
Other Asian pear ideas
Here are three more possibilities:
- Asian slaw with cabbage, ginger, sesame oil, and rice vinegar; something like this but with shredded cabbage instead of celery.
- Grilled cheese pear sandwiches (Gouda, Edam, or goat cheese!)
- beef stir fry with pear, onion, ginger, and garlic
The nice thing about a stir-fry is we won’t need a lot of meat. Hopefully, I can find a little something in the freezer.
Later this week…
Whatever cabbage I don’t use in a slaw, I’ll cook up with some onions and serve it with the potatoes and sausage for a meal this weekend or early next week. We also have more field peas and green beans to cook.
And the happiest news is we’ve got two leftover blueberry ricotta pancakes saved up for Saturday morning. Whee!