There are times when I need something quick for a meal with friends or a different kind of appetizer, without too much fuss. These pears stuffed with cottage cheese and salami always turn out great, even if I don’t have much time or the desire for complicated recipes. I find it convenient that, although it seems like an unusual combination, everything can be made with ingredients I can easily find at the supermarket.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 6 appetizers (from 3 pears)
Difficulty: easy
Recipe type: warm appetizer
Ingredients
3 firm pears
250 g cottage cheese
2 green onions
salt
white pepper
1 teaspoon sweet paprika
100 g Camembert cheese
10 slices of dried salami (such as Camembert or any other preferred dried salami)
Preparation method
1. Wash the pears, then cut them in half lengthwise. Using a teaspoon, scoop out the seeds and a bit of flesh to make room for the filling. For each half, cut a small slice from the bottom so they stand upright on the baking tray and don’t tilt while baking.
2. For the filling, place the cottage cheese in a bowl and mash it well with a fork until it becomes a paste. Add salt, white pepper, and sweet paprika, then the finely sliced green onions. Mix until it becomes a smooth composition.
3. Fill each pear half with the cheese mixture, smoothing the top slightly. Arrange the filled halves on a baking tray.
4. On each pear, place a slice of salami and a piece of Camembert cheese. Sometimes I use thicker slices if I want it to be more filling.
5. Place the tray in the oven at 180°C (preheated) and bake for 20 minutes. The pears soften slightly, and the cheese on top melts.
6. Serve them warm, straight from the tray.
Why I make this recipe often
I love that it’s quick to prepare and doesn’t require special techniques or equipment. The recipe is perfect when I have guests and don’t want to spend too much time in the kitchen. The ingredients are simple, but the combination of sweet, salty, and smoky is interesting. I can use whatever I have in the fridge without ruining anything if I swap out a cheese or type of salami.
Tips and variations
Tips
- Use firm pears so they don’t get mushy in the oven.
- The cottage cheese should be well-drained; otherwise, the mixture will be too soft.
- If you have it, you can use parchment paper in the tray to prevent the cheese from sticking or burning.
- Cutting the bases of the pears greatly helps with stability.
Substitutions
- Camembert can be replaced with slices of mozzarella or Emmental, which melt just as well.
- If you don’t have Camembert salami, you can use any dried salami or even a drier ham.
- For a milder flavor, you can replace the green onions with finely chopped leeks.
Variations
- If you prefer a lighter version, leave out the salami.
- You can add some chopped nuts to the cottage cheese for a crunchy texture.
- For a spicier note, add some chopped hot pepper or hot paprika.
Serving ideas
- They are best served warm, right after coming out of the oven.
- They can be placed on a platter alongside other simple appetizers.
- I’ve also taken them to picnics; I wrapped them in foil and enjoyed them slightly warm.
Frequently asked questions
1. What type of pears are suitable?
The best are firm pears with a sturdy skin and consistent flesh. Williams or Conference work well.
2. Can the filling be prepared in advance?
Yes, the cheese mixture can be made a few hours ahead and kept in the fridge. However, it’s best to scoop out the pears just before filling them to prevent oxidation.
3. If I don’t have Camembert, what can I use?
You can use slices of mozzarella or Emmental, as they melt easily in the oven and taste good too.
4. Can I use salty cheese?
Yes, but the result will be saltier. I’ve tried it with fresh cheese or softer goat cheese, and they turned out fine, but not as sweet as with cottage cheese.
5. Do the pears get too mushy?
If you use ripe but firm pears and follow the baking time (20 minutes), they will maintain their shape and won’t become watery.
Nutritional values (approximate estimate, per half stuffed pear, with salami and Camembert)
Calories: 120-140 kcal
Protein: 6-8 g
Fat: 7-9 g
Carbohydrates: 7-9 g
Values may vary depending on the cheese and salami used. The salami adds more fat and calories; if you want a lighter version, use less.
Storage and reheating
This appetizer is best served warm, fresh out of the oven. If there are leftovers, they can be stored in the fridge covered until the next day, but the texture of the pears changes and they won’t be as good when reheated. The most practical approach is to make just as much as you know will be consumed at a meal.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 6 appetizers (from 3 pears)
Difficulty: easy
Recipe type: warm appetizer
Ingredients
3 firm pears
250 g cottage cheese
2 green onions
salt
white pepper
1 teaspoon sweet paprika
100 g Camembert cheese
10 slices of dried salami (such as Camembert or any other preferred dried salami)
Preparation method
1. Wash the pears, then cut them in half lengthwise. Using a teaspoon, scoop out the seeds and a bit of flesh to make room for the filling. For each half, cut a small slice from the bottom so they stand upright on the baking tray and don’t tilt while baking.
2. For the filling, place the cottage cheese in a bowl and mash it well with a fork until it becomes a paste. Add salt, white pepper, and sweet paprika, then the finely sliced green onions. Mix until it becomes a smooth composition.
3. Fill each pear half with the cheese mixture, smoothing the top slightly. Arrange the filled halves on a baking tray.
4. On each pear, place a slice of salami and a piece of Camembert cheese. Sometimes I use thicker slices if I want it to be more filling.
5. Place the tray in the oven at 180°C (preheated) and bake for 20 minutes. The pears soften slightly, and the cheese on top melts.
6. Serve them warm, straight from the tray.
Why I make this recipe often
I love that it’s quick to prepare and doesn’t require special techniques or equipment. The recipe is perfect when I have guests and don’t want to spend too much time in the kitchen. The ingredients are simple, but the combination of sweet, salty, and smoky is interesting. I can use whatever I have in the fridge without ruining anything if I swap out a cheese or type of salami.
Tips and variations
Tips
- Use firm pears so they don’t get mushy in the oven.
- The cottage cheese should be well-drained; otherwise, the mixture will be too soft.
- If you have it, you can use parchment paper in the tray to prevent the cheese from sticking or burning.
- Cutting the bases of the pears greatly helps with stability.
Substitutions
- Camembert can be replaced with slices of mozzarella or Emmental, which melt just as well.
- If you don’t have Camembert salami, you can use any dried salami or even a drier ham.
- For a milder flavor, you can replace the green onions with finely chopped leeks.
Variations
- If you prefer a lighter version, leave out the salami.
- You can add some chopped nuts to the cottage cheese for a crunchy texture.
- For a spicier note, add some chopped hot pepper or hot paprika.
Serving ideas
- They are best served warm, right after coming out of the oven.
- They can be placed on a platter alongside other simple appetizers.
- I’ve also taken them to picnics; I wrapped them in foil and enjoyed them slightly warm.
Frequently asked questions
1. What type of pears are suitable?
The best are firm pears with a sturdy skin and consistent flesh. Williams or Conference work well.
2. Can the filling be prepared in advance?
Yes, the cheese mixture can be made a few hours ahead and kept in the fridge. However, it’s best to scoop out the pears just before filling them to prevent oxidation.
3. If I don’t have Camembert, what can I use?
You can use slices of mozzarella or Emmental, as they melt easily in the oven and taste good too.
4. Can I use salty cheese?
Yes, but the result will be saltier. I’ve tried it with fresh cheese or softer goat cheese, and they turned out fine, but not as sweet as with cottage cheese.
5. Do the pears get too mushy?
If you use ripe but firm pears and follow the baking time (20 minutes), they will maintain their shape and won’t become watery.
Nutritional values (approximate estimate, per half stuffed pear, with salami and Camembert)
Calories: 120-140 kcal
Protein: 6-8 g
Fat: 7-9 g
Carbohydrates: 7-9 g
Values may vary depending on the cheese and salami used. The salami adds more fat and calories; if you want a lighter version, use less.
Storage and reheating
This appetizer is best served warm, fresh out of the oven. If there are leftovers, they can be stored in the fridge covered until the next day, but the texture of the pears changes and they won’t be as good when reheated. The most practical approach is to make just as much as you know will be consumed at a meal.