Pine Nut Wafers with Blue Cheese and Balsamic Pears

Source: Matt Greenwood. Published at Dish magazine. Issue 05. August-october 2005.


Wafers:
¾ cup pinenuts, toasted, 1 cup flour, pinch salt, 1 tsp finely chopped rosemary, 50g cold butter cut into small dice, 50g blue cheese, crumbled


Blue Cheese topping
125g creamy blue cheese, 100g mascarpone, 3 Tbs finely shredded mint leaves


Balsamic Pears
1 Tbs LunaOlivo Modena balsamic vinegar, 3 Tbs apple cider vinegar, 2 Tbs caster sugar, ½ tsp freshly ground black pepper, 2 firm pears


Wafers: Place the pinenuts, flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until it resembles coarse crumbs. Add the cheese and pulse just until the dough starts to come together. Remove and roll into a log shape. Wrap well in plastic wrap and place in the refrigerator overnight.
Preheat the oven to 180C.


Slice the chilled dough into 5mm slices and place on a tray lined with a non-stick sheet or baking paper. Bake for 12-15 minutes until golden brown and the centre is firm. Do not allow them to get too dark. Transfer to a rack to cool. Store in an airtight container.


Topping: Combine the ingredients and mix well.


Pears: Place the two vinegars, the sugar and pepper in a large saute pan and stir over medium heat until the sugar is dissolved. Peel and very thinly slice the pears and add to the pan. Simmer for 3-4 minutes until the pears have softened a little and are glazed with the syrup. Set aside to cool.


To serve: Spread a little blue cheese on each biscuit and place 1-2 slices of pear on top. Garnish with a mint sprig if desired.