Goat Cheese, Blackberry and Pear Bites

When someone offers me a sample of cheese, I perk up and take notice.  So when the folks at Ile De France Cheese asked me if I was interested in trying a sample of their delicious goat cheese, I couldn’t resist the offer.

This was the perfect opportunity to feature one of my most favorite creations.  The inspiration for this recipe was from my friend Jimmy.  One evening, he challenged me to create something that included two of his favorite ingredients.  They were goat cheese and blackberries.  He secretly wanted a blackberry pie, but I wasn’t in the mood to make one at the time.  (Note: Jimmy got his blackberry pie wish granted a few weeks ago.  He ate half of the pie in one sitting.)

I digress.  My original recipe actually used flat sheets of Phyllo to make mini turnovers.  I’ve also made them using puff pastry.  I found the prebaked Phyllo cups are the best.  Each filled cup is a perfect two bite appetizer that looks as good as it tastes.

Goat Cheese, Blackberry and Pear Bites
4 oz. plain goat cheese, room temperature
2 Tbl. honey
¼ tsp. nutmeg
1 tsp. lemon zest
2  Tbl. lemon juice
1 pear, peeled and chopped to size of peas
6 oz blackberries, fresh
2 packages of Phyllo dough cups, about 30

Preheat the oven to 350 degrees.  Cream the goat cheese, honey, nutmeg, zest, juice, and pear in a small mixing bowl until well combined.  Spoon a single tablespoon sized amount of the mixture into each Phyllo cup.  Place one blackberry in the center of each filled cup.  Place the filled cups on a baking sheet.  Bake at 350 degrees for 8 – 10 minutes, or until the mixture is slightly bubbly and the berries are just about to burst.  The pears will still be slightly crunchy for texture.

Authors Note:  The Phyllo dough cups are wrapped in a plastic tray.  I found it easier to fill the cups while they are still in the tray.  Then transfer them to the baking sheet.  Also, the Phyllo dough cups can be found in the freezer section near the puff pastry.

Contest Announcement:  Ile De France Cheese is doing a recipe contest that’s themed around cheese and spring flavors.  I’ll be entering this recipe into that contest.  I hope it wins. HINT…HINT

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