Blue Cheese and Pear Compote Smørrebrød

Blue Cheese and Pear Compote Smørrebrød

A tasty little Nordic open sandwich topped with blue cheese and spiced roasted pear compote.  An easy and delicious winter appetizer!



8 thin slices dense rye bread such as rugbrød (crispbread or toasted Swedish limpa also work well)

Blue cheese (Cambozola or a Danish blue cheese are both nice)

Roasted Pear Compote with Cardamom, Vanilla and Fresh Ginger

½ cup hazelnuts


  1. Toast the hazelnuts.  Place nuts on a baking sheet and toast in the oven for 10 minutes or until fragrant and golden brown.  Transfer nuts to a clean kitchen towel and wrap them inside allowing them to steam for a minute or so. Rub the nuts between the kitchen towel to remove the skins (don’t worry if all the skins come off).  Chop nuts coarsely.

  2. Assemble the smørrebrød:  Transfer slices of bread to a clean work surface.  Cut each slice into 4 triangles. Top with blue cheese, a dollop of the Roasted Pear Compote and a sprinkling of toasted hazelnuts.  Serve.

Keywords: pear, blue cheese, smørrebrød, Nordic, sandwich, appetizer, winter