Reviewed: Jun. 25, 2008

Served @ Lindberg Brunch -

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LU


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Reviewed: Jun. 13, 2008

Made these for a dinner party I was having. Thought they would be really good as hubby and I really love blue cheese. Did not like these at all. Didn't even serve them. Sounded good, but tasted really bad.

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mcatho

	Cooking Level: Expert Living In: Saint Louis, Missouri, USA
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Reviewed: Apr. 16, 2008

I make something similar to this; its everybody's party request. I use the phyllo sheets cut into wedges because its cheaper to feed more people, I omit the cream and also add a topping of caramelized onions. So good :)

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Scarlett

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Gunnison, Colorado, USA
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Reviewed: Apr. 5, 2008

So wonderful!! I did use half bleu, half goat cheese, but will go all-out with the bleu next time. The pear balances the flavor out nicely. I also drizzled with a little honey like others suggested. Definitely a keeper!

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kdeerlea


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Reviewed: Mar. 28, 2008

This sounded great but it just wasn't. My husband & I were going to serve them at a party. We didn't care for them so I had a friend try one and she said not to serve them. A total waste!

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Lisa

	Cooking Level: Intermediate Home Town: Holland, Michigan, USA Living In: Clearwater, Florida, USA
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Reviewed: Mar. 13, 2008

I get rave reviews each time I make them. I never give out the recipe because I don't want folks to know how easy they are! I just say "Thank you, I'm glad you like them" Don't change a thing. The recipe is perfect as is.

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klb


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Reviewed: Feb. 11, 2008

We did not care for this recipe.

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VFAIR10


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Reviewed: Jan. 7, 2008

I couldn't find the phillo, so I had regular vol-au-vents: I served it for Xmas dinner and... well, the recipe was oh so simple, and everybody said it was delicious and unusual. In my opinion, the sweetness of the pear blended wonderfully with the sting from the blue cheese. To be repeated, indeed!

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ANNAMA

	Cooking Level: Expert Home Town: Como, Lombardia, Italy Living In: Milan, Lombardia, Italy
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Reviewed: Jan. 6, 2008

I couldn't find phyllo mini cups so I had to make them out of regular sheets, so I cut & buttered 5 sheets for each tart, very time consuming. You must undercook tarts so they don't brown too much. I don't know if I did something wrong, but these were completely inedible. I had honey & diced pecans & candied pecans near by but decided it wouldn't help. Sorry, thought the combo would be great, maybe a canned pear would be sweeter.

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Robin

	Cooking Level: Intermediate
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Reviewed: Dec. 30, 2007

I love the combo of pear and blue cheese so I was excited to try this recipe. I used a ripe Bosc pear so it was sweet enough not to be overpowered by the blue cheese. The finished product was just kind of...bland. I followed the recipe exactly so maybe it could be improved upon. Not sure I will try again.

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LILYBABY


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Reviewed: Dec. 30, 2007

These were a special appetizer. Our friends had given us a box of delicious pears and we tried this appetizer when they came over for dinner. Great, different. We did add 4 tbls of cream cheese to the mixture and topped it with a sprinkling of chopped pecans. Excellent!

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RONP


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Reviewed: Dec. 29, 2007

Just made this tonight for a party-they were a hit. I added a small amount of cream cheese as I was nervous about the blue cheese being too overpowering. I thought they came out perfectly! I could taste the sweetness of the pear and thought it a lovely flavor combination. Will DEFINITELY make these again.

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CATHYLOU

	Cooking Level: Intermediate
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Reviewed: Dec. 27, 2007

This recipe is a 5 star WITH SOME MINOR CHANGES. Use 4 oz Gorgonzola Cheese in place of the blue cheese. For the shells combine 6 oz cream cheese, 1 C butter and 2 C flour. Chill 1 hr. Divide dough into 48 balls and press into ungreased mini-muffin cups. Bake at 375 for about 5 mins. Allow shells to cool. Fill with pear/cheese mixture. Bake as directed. Top with a candied walnut and drizzle with honey, as another reviewer recommended.

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sizzlinhotmomma

	Cooking Level: Expert Living In: Mesa, Arizona, USA
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Reviewed: Dec. 27, 2007

The cheese really over powered the pear.

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desertdessert

	Cooking Level: Expert Living In: Issaquah, Washington, USA
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Reviewed: Dec. 25, 2007

I am a lover of blue cheese so I rate these higher but I could barely taste the pears. I doubled the recipe, which I probably didn't need to do. I used two 4oz containers of blue cheese and FOUR pears but still could not taste the pears. I will probably make again as they were so easy to prepare but just cut back on the blue cheese and add more pears.

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Ellie's Mom


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Reviewed: Dec. 18, 2007

These were really easy to make. Although by following the recipe exactly I ended up with enough filling for about 25 tartlets.

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