Pear-Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Pear-Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

This hors d’oeuvres can be made with just sour cream, if you do not like blue cheese.  I like the sweet and salty combination with a chenin blanc wine though.

Serves 4

Ingredients:

-2 pears cored and sliced

-1 cup crumbled blue cheese such as Maytag blue

-1/4 cup cream

-4 slices white toast

Steps:

1-Mix blue cheese with cream

2-Cover toast slices with blue cheese spread

3-Lay pear slices on toast and press down a little.

4-Cut toast into fourths and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

I used to make a version of this dish in high school when I was a teenager in Detroit, Michigan.  I drank strong Red Rose tea from Canada with it.  Now I would drink a chilled chenin blanc with it and be very happy.

Serves 4

Ingredients:

-1 cup crumbled blue cheese such as Maytag Blue

-1/4 cup cream

-4 slices toast

Steps:

1-Mix the blue cheese with the cream to form a homogenous spread.

2-Cover the toast slices with the blue cheese spread.

3-Cut the toast slices into fourths and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Tomato and Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Tomato and Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

When I lived in Detroit (Michigan) as a teenager, I thought canned tomatoes were absolutely sunshine in aluminum during harsh winters. 

You can use any kind of bread for your toast, but it is nice to know that even white bread with tomatoes is a vegetarian protein combination.

Serves 4

Ingredients:

-1 (14.5-ounce) can drained diced tomatoes

-1/4 cup blue cheese dressing

-1/4 cup chipped blue cheese

-8 slices toast

Steps:

1-Mix tomatoes, blue cheese dressing, and blue cheese together.

2-Spread salad dressing on toast and cut in fourths.

Serve with a somewhat sweet chardonnay musqué as a nice starter for a main dish with fish.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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