Overhead view of Ontario Blue Cheese Crisps with Roasted Squash & Pear Salad in a round bowl on top of a round wooden serving board next to three blue cheese crisps, one with red jelly on top.

Ontario Blue Cheese Crisps with Roasted Squash & Pear Salad

Author Icon Emily Richards Nov 10 2021
Inspired
Serving Time Icon 1 hr 48 Min
Serves Number Icon Serves 6 (Yields about 30 Crisps)

Has the cold weather got you blue? Don’t worry, we’ve got you! This colourful salad will help brighten your day and your table spread. Made with Ontario blue cheese, this Blue Cheese Crisps with Roasted Squash & Pear Salad recipe by Chef Emily Richards delivers all the flavours of winter - without the cold temperatures!

Wine Pairing

Pair this amazing dish with any VQA Ontario Cab Franc, its high acidity and medium tannins perfectly complement the rich fattiness of most cheeses!

Please enjoy responsibly.

Ontario Cheese & Wine Winter Pairings created in partnership with the Ontario Wine Marketing Association

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Prep 20 Min

Cook 13 Min

Bake 15 min

Chill 1 hr

Ingredients

Blue Cheese Crisps

The Devil's Rock

The Devil's Rock by Thornloe Cheese is sealed in a black wax casing. It's creamy and slightly sharp in taste, but not as strong as some traditional blue cheeses. It's ideal for salads, soups, sauce and pastas, and on a gourmet cheese tray.

Method

Step 1

Blue Cheese Crisps -  In a food processor, pulse together cheese and butter. Add flour, thyme, pepper and salt and whirl until dough starts to form a ball. Gather dough and shape into an 8 inch (20 cm) log. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.

 

Step 2

Line a baking sheet with parchment paper. Preheat oven to 350ºF (180ºC).

 

Step 3

Cut into 1/2-inch (1 cm) thick slices and place on prepared pan and bake for about 15 minutes or until light golden. Let cool completely.

 

Step 4

Meanwhile, in a large skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Sauté squash, thyme, salt and pepper for 5 minutes or until starting to brown. Reduce heat to medium; add garlic and cook, stirring frequently for about 8 minutes or until tender and golden. Remove from heat and let cool slightly. Stir in remaining oil and vinegar.

 

Step 5

In a large serving bowl toss together greens, pears and shallot. Drizzle with squash and dressing until coated. Divide greens among 6 plates. Crumble Blue Cheese Crisps slightly and sprinkle over salads to serve.

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Emily Richards photo
Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

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