Go Back
blue cheese crackers with pear compote

Blue Cheese Crackers with Pear Compote Recipe

How to make Blue Cheese Crackers with Pear Compote ? Blue Cheese Crackers with pear compote looks very delicious and very nice.
Course Dessert
Cuisine international
Keyword Blue Cheese Crackers with Pear Compote Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 serves
Calories 400kcal


lbue cheese crackers:

  • ½ cup unsalted butter, room temperature
  • ? cup crumbled blue cheese
  • 2 tablespoons olive oil
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 ¼ cup white all-purpose flour

pear compote:

  • 1 large pear, peeled, cored and diced (Bartlett or Bosc work great)
  • 2 tablespoons butter
  • 2 tablespoons dark brown sugar


To make the crackers:

  • Using a fork or a sturdy whisk, blend together the butter, blue cheese, olive oil, sea salt and pepper until thoroughly combined. Add the flour, a little at a time, until fully incorporated. Don’t overmix. the dough is ready when it is not sticky but smooth, and pulls away cleanly from the sides of the bowl. Shape into a ball and wrap in plastic wrap. Chill in the refrigerator at least 20 minutes.
  • Sprinkle your workspace liberally with flour. Preheat the oven to 350*F. Roll out the cracker dough to the desired thickness (about 1 ½ centimeters, or two quarters thick, works best for me) Cut out the crackers in your desired shape. I find that the perfect circle shape comes from the outside foil part of a tealight candle, washed clean. A small cookie cutter works perfectly as well.
  • Bake for 10-12 minutes, or until the edges of the crackers have started to brown. Remove and let cool.
    Will keep, tightly covered, for two weeks. Store in a cool, dry place.

to make the compote:

  • In a small saucepan over low heat, melt the butter. Add the diced pear and the sugar and stir to combine. Cook, breaking up the pear as you go, until everything has cooked together and no lumps remain- about 15 minutes. Allow to cool. Will keep, tightly covered, in the fridge for up to two weeks.