Roasted Pear, Parmesan, and Spiced Pecan Salad

This roasted pear, Parmesan, and spiced pecan salad is so refreshing, and it was the perfect dinner this weekend when I wanted something light. It's a tasty combination of sweet pears, salty cheese, peppery arugula, and spicy pecans.

I found some huge Asian pears in my local grocery store. They may be a bit pricey, but they were perfect for roasting, and just burst with juice when we sliced into them. In addition, I found some authentic Parmigiano Reggiano yesterday that I couldn't resist.

Garlicky Rib Eye Steak with Garlic Bruschetta and Aged Balsamic

This Garlicky Ribeye Steak with Garlic Bruschetta and Aged Balsamic was pretty much a revelation.

Placing the steak on grilled garlic bruschetta and having a bit of each on each forkful was sooooo good! Even my steak and potatoes Irish-born husband, who would just as soon skip anything garlic, said he would have skipped the potato (as did I) if he'd known how good this combination was.

Caramelized Onion, Goat Cheese, and Balsamic Tartlets

These little tartlets are comprised of a combination of pretty amazing ingredients: Caramelized onion jam. Goat cheese. Puff pastry, Balsamic syrup. Thyme. Seriously good. While they are fabulous as an appetizer or part of a lunch paired with a great salad, I've actually reheated the leftovers for breakfast. 

This recipe makes 4 four-inch rounds, but I am thinking that it would also work scaled down to mini appetizers or even baked in a mini muffin tin.

Caramelized Onion, Goat Cheese, and Balsamic Tartlet Recipe

Adapted from the gorgeously photographed and exquisite What Katie Ate. 

Ingredients

1/2 C balsamic vinegar

2 T brown sugar

1 sheet of puff pastry, thawed

1 egg yolk, beaten with a bit of milk

6 to 8 T caramelized onion jam (from this post) 

4 slices of goat cheese, about 1/2 to 3/4 inch thick

Thyme leaves from about 4 sprigs

Freshly ground black pepper

Instructions

1. Prepare the balsamic vinegar syrup: Simmer the vinegar in a small saucepan until it has been reduced by half. Add the brown sugar and simmer until you have syrup that coats a spoon. Cool and refrigerate to thicken. 
2. Preheat the oven to 425 degrees F.
3. Cut the puff pastry into four 4-inch rounds and place them on a parchment lined baking sheet. 
4. Using a 2 1/2 inch cookie cutter, cut 1/2 way through the rounds, creating a 1 inch border. Do not cut all of the way through. 
5. Pierce the center of the rounds (inside the 2 1/2 inch border) several times with a fork. 
6. Brush the outer 1 inch with the egg yolk.
7. Spread the onion jam in the middle of the pastry inside the cut border.
8. Top the center with a goat cheese round and sprinkle with thyme leaves and black pepper. 
9. Bake for 20 to 22 minutes, until golden and puffy. 
10. Drizzle with the balsamic syrup.

Enjoy!