With all the baking, gift wrapping, and holiday talk around here, I didn’t want you to think I forgot about Seasonal Potluck! I’ve been in need of some savory foods lately after I reached my sugar maximum last week. Pears make for a tough savory ingredient, but I think I did pretty darn good with these bacon wrapped ones. They were a great “girl dinner” for me while The Hubs was out of town.
Bacon wrapped, goat cheese stuffed pears recipe from foodnetwork.com
- 1/2 pound goat cheese
- 1/4 cup chopped mixed herbs such as parsley, thyme, and chives **I just used herbed goat cheese
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 12 baby pears **I used 2 bartletts
- 12 slices bacon, about 1/2 pound, cut in 1/2
- 2 tablespoons honey
Heat the oven to 375 degrees F.
In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper.
Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.
I’m super excited for big changes happening with Seasonal Potluck in the new year! Kelley and I have been coming up with all sorts of great ideas, and we’re excited to share them with you……soon enough. Until then, you can hear about the 5 miles I ran yesterday. It was rough, but I’m glad I got it done. I find the closer we’re getting to the holiday, the harder its been to keep my hands out of the proverbial cookie jar. Snacks and cocktails are everywhere, and I’m feeling less and less motivated to do my workouts. I’m sure next week I’ll probably slack off, just as I plan to do with work (heck I might even take a few days off blogging!), but you can count on me getting right back into it in 2012!