You can use Brie or Blue Cheese on this recipe. You can also serve this as a side dish.
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 ripe pears, preferably Bosc
2 ounces Brie cheese or Blue cheese, cut into 4 slices
4 teaspoons chopped pistachios, toasted (see Tip)
Step 1: Preheat oven to 425°F. Coat an 8-inch-square (or similar-size) metal baking pan with cooking spray.
Step 2: Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
Step 3: Cut pears in half lengthwise, hollow out the core and slice a small piece off the other side so they will lie flat when served.
Step 4: Brush all over with the mustard glaze and place cored-side down in the prepared pan.
Step 5: Bake the pears for 30 minutes, basting halfway through with the glaze.
Step 6: Gently turn them over, baste again and place a piece of cheese in the hollow of each pear.
Step 7: Bake until the pears are tender and the Brie is slightly softened, 3 to 5 minutes.
Step 8: Sprinkle each pear half with 1 teaspoon pistachios.
Step 9: Tip: To toast seeds and chopped, small or sliced nuts cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.