Crescenza on a 'J' Wafer

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves Approximately 3 dozen appetizers.


3 Asian pears
4 to 5 ounces Bellwether Farms Crescenza cheese
ΒΌ cup raw unsalted pistachios


Peel and slice the Asian pears into very thin rounds, using a mandoline or similar slicing device. Remove any seeds. Place pear rounds in a glass container with 1 cup of J Chardonnay and marinate for 30 minutes.

While the pears are marinating, roast the pistachios in a 350 degree oven for 12 to 15 minutes. After 10 minutes, check the nuts and shake the pan. Continue roasting until toasted.

Reduce oven heat to 250 degrees. Remove the pear rounds from the wine and pat dry with paper towels. Lightly brush vegetable oil on a sheet of waxed paper cut to fit a baking sheet. Place the pear rounds on the waxed paper on a baking sheet in a single layer. Place another sheet of waxed paper on top of the pear rounds. Place in the oven for 15 to 20 minutes, or until the pears have lost most of their moisture. Remove the top sheet of paper and return the baking sheet to the oven, turning the pear rounds every 15 minutes, to allow the pears to dry completely, approximately 2-1/2 to 3 hours longer.

Pear rounds can be prepared 2 days in advance. Store in an airtight container.

Shape each pear round by gathering it into the shape of a small cup and fastening it with a toothpick.

Place 1 teaspoon of Crescenza cheese on each pear round. Sprinkle with the chopped roasted pistachios.