Ingredients (serves 2-4)
- 1/2 cup each of Pecans, and Blue berries, 1 Red Pear D’Anjou
- 1 inch wedge of Double Creme Brie
- 1 inch wedge of Gorgonzola
- 1 tsp of Agave nectar
- French Baguette sliced into 1/3 inch slices
- 4-6 Mejoul Dates
- 1 4.6 oz HNZ Basil Peach Raisin Chutney
- 1 4.6 oz HNZ Chipotle Cranberry Orange Relish
Directions
Pear: Cut the pear in half, scoop out the stalk on top using knife, then use a mandolin slicer to slice the pear halves (they will be heart shaped). Mejoul Dates: Pit the dates, stuff each with an ½ inch square of gorgonzola and a pecan and top with 1 tbsp of HNZ Chipotle Cranberry Orange Relish. Pecans: Coat pecans with agave nectar and toast for 1 minute in the oven. Cheese: Top ¼ inch slices of French Baguette with ½ inch wedge of Brie and 1 tbsp of HNZ Basil Peach Raisin Chutney. Serve all items on a cheese tray.
