5+ original ideas to change a bit from the summer mozzarella-tomato duo!

Native to Asia, where it has been cultivated for millennia, the pear is a fantastic, juicy and firm, sweet and light fruit that is most often used to prepare desserts. We don’t just make pies though! The taste of the pear goes well with a lot of salty ingredients. In addition, this fruit has a good number of varieties to be present on market stalls all year round. But it is in autumn that the pear invites itself into our kitchen. It is rich in vitamins, minerals and fibre, and is perfect for autumn fun. So say goodbye to melons and tomatoes to make way for our pear aperitif recipe ideas!

Aperitif recipe with pear in 5+ sweet and savory ideas

healthy pear aperitif recipe idea gorgonzola roquefort autumn aperitif

Deliciously pulped, the pear is generally eaten raw, with the skin on, which is full of vitamins and minerals. It is cut into a mixed salad, adds texture to foie gras and roundness to venison. We love it pan fried, poached, in an easy and quick verrine or on toast at happy hour. So discover without delay our appetizer ideas based on this fruit! All you have to do is choose the pear aperitif recipe to test first to impress your guests this weekend!

Mini mandol, pear and walnut tarts

pear aperitif recipe cake tart chard roquefort gorgonzola


  • 250 g Stilton cheese
  • 400 g chard leaves
  • 2 bulbs
  • 1 handful of walnuts
  • 500 ml heavy cream
  • 4 eggs + 1 yolk
  • 1 clove of garlic
  • 2 tbsp. vegetable oil
  • salt and pepper


Cut the mandol into slices, then brown them for a few minutes with a clove of garlic in a pan with a little olive oil. Salt, pepper and set aside. Mix the fresh cream with the eggs, add the cooked leaves, crumbled cheese, the pear cut into small pieces and the walnuts. Season. Cover several small molds with a roll of shortcrust pastry and spread the filling on them. Bake at 180° for 40-50 minutes. Enjoy with a green salad.

Aperitif canape with pears and Roquefort cheese

Roquefort pear aperitif recipe

Autumn marks the return of blue-veined cheeses such as Roquefort, Gorgonzola, Fourme d’Ambert and Bleu d’Auvergne. Characteristic cheeses that go well with pears!


  • 1 strand of baguette
  • ½ ripe pear
  • 40 g blue cheese
  • Hazelnut
  • 1 C. lemon juice
  • fresh thyme

Cut the string baguette into slices, place them on the baking pan and bake them at 8 to 180°C. Peel the pear, remove the core and cores and chop it finely. Sprinkle with lemon juice. Crush the hazelnuts and cut the Roquefort into strips. Spread the pear and Roquefort over the canapés. Sprinkle with hazelnuts and garnish with thyme

Sweet and tasty aperitif recipe: Toasts with Fourme d’Ambert and pear compote

Recipe for aperitif on almond pear autumn 2022


  • 1 bulb
  • 20 g of butter
  • 1 C. brown sugar
  • 1 C. tablespoon all purpose mixture
  • 1 lemon
  • 8 thin slices of seed bread
  • olive oil
  • 120 g Fourme d’Ambert
  • a few sprigs of dill
  • 1 handful of almonds


Peel, core and cut the pear into small slices. Melt the butter in a saucepan, add the pear, sugar, spices and a squeeze of lemon juice. Cook over low heat. Take off the heat and let cool. Cut the bread slices in half and toast them on both sides in a pan or in the oven with a little olive oil. Slice the Fourme d’Ambert. Place them on the bread, add some pear compote, crushed almonds and dill sprigs. Taste and serve immediately.

Pear and goat cheese sticks

aperitif recipe pear fromage blanc idea aperitif Christmas


  • 2 fixed bulbs
  • 150 g goat cheese
  • 70 g shelled hazelnuts
  • 30 skewers/forks


Peel the pears and use a melon baller to form balls. Put the cheese in a bowl and crumble it with a fork. Coat each marble with it, then place it on a plate. Cool in the refrigerator for 1 hour. Meanwhile, mix the hazelnuts to obtain a powder, which you pour into a deep plate. Remove from the fridge, roll the pear balls coated with cheese in the hazelnut powder. Cool again in the refrigerator for 30 minutes. Insert a skewer into each ball and store in the fridge until serving! To make your pear aperitif recipe even more original, replace the skewers with forks!

Caramelized pear with port wine and Roquefort cheese

pear aperitif recipe with porto roquefort gorgonzola wine


  • sliced ​​bread for toast
  • 1 bulb
  • 100 ml port
  • 40 g Roquefort cheese
  • 40 g half-salted butter
  • nut


Preheat the oven to 180°. Flatten the bread slices with a rolling pin to get thin slices. Melt the butter over two heats in a small pan and brush the bread slices with it. Cover the baking tray with a piece of baking paper and place the bread slices on it. Cook for about 5 minutes. Stop cooking when the toast is golden. Peel the pear, remove the cores and cut it into thin slices. Brown them in a pan with a little butter. Pour in the port wine and coat the pears. When caramelised, place the pear slices on the grilled toast and garnish with Roquefort. Fry the walnuts on the pan in the Porto caramel, then spread them on the toasted bread.

Pear, gorgonzola and pine nut starter tartlets

pear aperitif recipe with blue gorgonzola pine nut syrup


  • 1 roll of shortcrust pastry
  • 2 bulbs
  • 100 g gorgonzola
  • 1 handful of pine nuts


Roll out the shortcrust pastry and make circles with a fluted cookie cutter. Place pieces of pear and gorgonzola in the bottom of each tartlet, then sprinkle with pine nuts. Bake at 220°C for 15 minutes. Serve warm, garnished with homemade jam.

Recipe for pear and foie gras aperitif: quick and easy verrines

quick easy verrines recipe Christmas aperitif pear foieg gras


  • 150 g foie gras
  • 3 bulbs
  • 10 g of butter
  • 1 C. powdered sugar
  • 1 C. honey
  • pepper
  • gears
  • 1 slice of bread


Pepper the foie gras and cut it into cubes. Peel and cut the pears into small slices. Keep ½ to decorate the verrines. Melt the butter in a pan, then add the pears, sugar and honey. Cook over medium heat. Toast the bread and mix it in breadcrumbs. Place the slices of pear and foie gras in the verrines. Sprinkle with breadcrumbs, pine nuts and raw pear. The perfect Christmas aperitif recipe for entertaining in style!


chocolate pear appetizer recipe


  • 1 filo pastry
  • 1 handful of sliced ​​almonds
  • 120 g dark chocolate
  • 1 plain yogurt
  • 40 g of sugar
  • ¼ tonka beans
  • 1 bulb


Boil a liter of water and 150 g of sugar in a pan. Peel the pear without removing the stem and cook it in the syrup for 20 minutes. Drain the fruit and let it cool on absorbent paper. Preheat the oven to 180°C. Place two small squares of phyllo dough in the depressions of the silicone baking sheet and bake them for 3-4 minutes. Melt the chocolate in a bain-marie together with the sugar. Mix the yogurt and grate ¼ tonka beans. Let cool a little. Decorate the pieces with a teaspoon of chocolate and a small piece of pear. Finally, garnish with toasted almonds.

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