Cheese “pear”ing

Crispy Belgian Endive leaves serve as the base for this elegant yet simple hors d’oeuvre. Sweet, ripened Ontario pears and crunchy candied pecans are complemented well by the savoury flavours of prosciutto and Feta cheese. Topped off with aged balsamic vinegar and fresh cracked pepper, this elegant appetizer will please both the eye and the palate.

Makes 16 pieces


 If you don’t have an aged balsamic, reduce your favourite balsamic in a saucepan over medium high heat until it is the consistency of syrup. The concentrate will be much sweeter and can be added in most recipes that call for balsamic.


16 Belgian endive leaves, trimmed 16
4 slices prosciutto, each cut into 4 pieces 4
2 ripe Ontario pears, each cut into 16 thin slices 2
1/3 cup Feta cheese, crumbled 75 mL
1/3 cup candied pecans, chopped 75 mL
2 tbsp aged balsamic vinegar 30 mL
  Freshly cracked pepper  


  1. Arrange leaves in a single layer on a platter.
  2. Gently arrange a strip of prosciutto in the bowl of the endive.
  3. Fan two slivers of pear over top.
  4. Add a crumble of feta and sprinkle with pecans.
  5. Drizzle each with balsamic and pepper just before serving.