Caramelized Pear and Bothwell Smoked Gouda Bites

Recipe Creator: Chef Jason Wortzman

What’s not to love about pear and smoked Gouda? Put them on top of baguette crostini and your guests will talk about these for weeks.


  • 2 medium ripe pears
  • 1 Tbsp sugar
  • 2 cups Bothwell Smoked Gouda, shredded
  • 1 baguette, sliced thin
  • Pinch black pepper
  • Chopped chives or parsley (garnish)


  1. Preheat oven to 375 degrees F.
  2. Peel pear, cut in half, remove stem and core.
  3. Place pear halves cut side down on a greased baking sheet and coat generously with sugar.
  4. Bake for 10 minutes then turn over and bake for an additional 10 minutes.
  5. Allow to cool, and then slice thinly.
  6. Cut baguette into 18 1½” squares and lay flat on a baking sheet.
  7. Top each piece with a tablespoon of shredded cheese and then a slice of pear.
  8. Bake for about 10 minutes until cheese is melted.
  9. Season with pepper; sprinkle with parsley or chives. Serve warm.