Baked Goat Cheese With Glazed Pears | Cook for Your Life
Baked Goat Cheese With Glazed Pears- cook for your life- anti-cancer recipes

Baked Goat Cheese With Glazed Pears

5
Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Goat cheese is easier on the digestive system and lower in calories than classic cow milk cheeses, but it’s just as decadent. This baked goat cheese recipe has it all, it’s savory, sweet, and creamy....

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 cup goat cheese
  • ¼ cup Parmesan cheese
  • ½ cup milk
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter
  • 2 Bartlett pears, diced
  • 1 tablespoon sugar
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Nutrition Facts

Calories

361 cals

Fat

26 g

Saturated Fat

12 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g

Carbohydrates

19 g

Sugar

14 g

Fiber

3 g

Protein

13 g

Sodium

455 mg

*per serving

Directions

  1. Preheat oven to 375°. In a 9” round baking dish, use 1 tablespoon oil to grease dish and set aside.
  2. In a medium sized bowl, mix together the remaining olive oil, goat cheese, parmesan cheese, milk, and  salt and pepper until combined and smooth.
  3. Pour the cheese mixture into the prepared baking dish.
  4. Bake for 15 to 20 minutes, or until cheese starts to bubble and is golden brown. Remove from oven.
  5. Heat a sauté pan over medium low heat and melt butter. Add the pears and sugar to the pan and sauté for about 10 minutes, or until the pears are soft. Once cooked, remove from the heat.
  6. Place sautéed pears on top of the cheese.
  7. Serve the baked cheese warm with whole wheat crackers.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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