1/3 lb (150 g) fresh or frozen cranberries 1/4 cup (50 mL) water 2 tbsp (30 mL) balsamic vinegar Pinch of salt 3 very firm Bosc pears 2 cups (500 mL) water 1/4 cup (50 mL) lemon juice 1/2 lb (250 g) Canadian Bocconcini, drained and cut into 1/4 inch (5 mm) slices 1/4 cup (50 mL) finely grated Canadian Parmesan |
2. In the meantime, quarter unpeeled pears lengthwise. Remove core and let pear slices sit in water and lemon juice for a few seconds to prevent discolouration.
3. Place each wedge skin-side down on a cookie sheet. Top with a spoonful of cranberry jam. Broil under preheated broiler for 2 to 3 minutes and remove from oven.
4. Top each wedge with a slice of Bocconcini.
5. Broil for 1 to 2 minutes, just until cheese is slightly melted. Do not cook pear.
6. At serving time, top with a few of the reserved cranberries and sprinkle with Parmesan.
NUTRITION INFORMATION PER SERVING (1 CANAPÉ): Energy: 113 Cal/475 kJ Protein: 4.3 g Fat: 4.3 g Carbohydrate: 16.3 g Sodium: 37 mg Fibre: 1.5 g Calcium: 70 mg Suggested Wine: A red Valpolicella, a light and delectable wine from Italy, is a good pairing with its notes of red berries and slightly rounded mouthfeel. |
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