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!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 32 small sandwiches 1x
- Category: appetizers
- Cuisine: Nordic, Scandinavian, Danish
Ingredients
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
Instructions
-
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.
-
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