When to Serve It

This would actually be ideal as a rich appetizer while drinking (what else?) Champagne. You must serve this out of the oven - don't let it sit around too long.

About the Cheese

What is Chaource?
Similar in texture to Brie, Chaource is even more rich and acidic. Made in the same town since the 14th century, this ancient cheese is an amazing combination of texture, flavor, and richness. Chaource is a great example of a cheese that can be enjoyed at any age. When young, it will be dense and creamy with a more chewy texture. When aged, it will be gooey and runny - almost liquid. My favorite time is right in between, when the outside of the cheese is soft and runny but the inside still chewy. The contrast is texture is fantastic.

The Ultimate Marriage
Chaource is made in the Champagne region of France alongside the beverage of the same name. Ah.... that bubbly bit of heaven! Because both of these creations come from the same earth, they are ideal partners. Serve a wheel of Chaource along with crusty raisin/walnut bread and a glass (or bottle, in my case) of Rose Champagne. It truly doesn't get much better than that.

Ingredients

3 yellow or green pears
These will hold up better than red pears when cooked
1 whole Chaource (it's about 8 ounces)
1/2 pound puff pastry
Even though more and more markets are starting to carry this, it is still sometimes tricky to track down. I have made this with pie crust (store-bought) and it's yummy. Also, try it with store-bought croissant dough - I'll bet that would be amazing.
Handful of shelled and crushed hazelnuts
2 tbsp. Honey (make it good!)
3 tbsp. Extra Virgin Olive Oil

Directions

1. Preheat oven to 400 degrees.
2. Wash the pears but don't peel them. Cut in half from stem down, remove the core, and slice each half into 6 lengthwise slices.
3. Heat 2 tbsp. of the olive oil in a skillet with the honey.
4. Put the pear slices on top of the honey/oil mixture, reduce heat, and let cook over low heat for 3-4 minutes. Bubbly!
5. Slice the Chaource into very thin slices. This is best done cold or it will goo everywhere.
6. Roll the pastry out 3-4 mm thick and into an approximate circle (keep it rustic - no need to harp on geometry here).
7. Prick pastry all over with a fork and flip it onto a cookie sheet.
8. Arrange the pear slices in circle on the pastry, and lay the Chaource slices on the surface.
9. Sprinkle the crushed hazelnuts over all and drizzle the remaining 1 tbsp. olive oil over the surface.
10. Bake for 15 minutes.