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Baked cheese with wine beads

Ricetta di un antipasto o un secondo gourmet

by Ada Parisi
5 min read
Formaggio al forno con pere al vino

Come preparare il formaggio fuso al forno con le pere

Starter greedy, delicious one-dish or original dessert, the baked cheese with pears with wine is a recipe che piacerà a tutti e stupirà anche qualche commensale. You know the saying about the farmer, cheese and pere? Is’ all true! The combination is amazing and the recipe is prepared in 30 minutes: 25 for cooking pears and 5 minutes for assembling the dish. Take a look at the VIDEO RECIPE and you will see how simple it can be to prepare a gourmet recipe.

A second course based on cheese like the BAKED CHEESE WITH HONEY or the BAKED TOMINI WITH FIGS AND HONEY. Without forgetting the CACIOCAVALLO ALLA ARGENTIERA.

Quick recipe but excellent ingredients

This dish is based on one thing only: excellent ingredients. I have chosen a Piedmontese toma, but you can use any semi-aged cheese. Cheese seasoning is important because it doesn't have to be too hard, otherwise it wouldn't melt and it would be too salty. Ma neanche troppo fresco altrimenti perderebbe consistenza. On hazelnuts I leave you freedom of thought. I always use the Hazelnut Tonda Gentile delle Langhe Igp: I order it every year in Alta Langa and in every available format. With the shell, shelled natural, Toasted, grained, flour and of course the hazelnut paste both neutral and chocolate. In short, I am a great admirer of the product.

Let's come to the pere: will serve you very hard-boiled pears, like the Kaiser, the Abbots or the Spinelle. Buy them not too ripe, because after cooking they must be consistent but keep. Usate il wine che preferite con una piccola accortezza: choose a ruby-colored wine, rich in anthocyanins, that transmits this sumptuous color to the peres. Any suggestions? Barbera d'Asti , a Lambrusco di Sorbara or a Negroamaro of Salento.

Cheese and pere, some alternative

The cheese and pere pairing has always been much loved, always on the thread of the sweet-salty: you've tried my BIGNE’ GORGONZOLA WITH CARAMELIZED PEARS or the RISOTTO PERE AND GORGONZOLA WITH PISTACHIOS AND HONEY? And if you prefer quick recipes, try the SALTED TART OF FARRO WITH WALNUTS, PERE AND GORGONZOLA or the very quick SANDWICH WITH ASIAGO WALNUTS AND HONEY.
Baked cheese with wine beads

Formaggio al forno con pere al vino


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


4 slices piedmontese toma (or other semi-aged cheese) 2 centimeters thick

acacia honey

2 firm pere

40 grams of hazelnuts

red wine (Barbera, Lambrusco o Negroamaro)

30 grams of sugar

star anise, cinnamon, Sichuan Pepper

ground black pepper

a handful of raisins


Baked cheese with wine beads

Baked cheese with wine beads is very easy to prepare. First you have to prepare the grapes for wine. Peeling the peres, put them in a low and wide pot with little water on the bottom. Add sugar, the star anise, cinnamon in spler and pepper. Bring to a boil and add the wine until the beads are covered. Bake for 20-25 minutes. The peres must remain firm and have a bright red one.

Do not throw away the cooking liquid of the pere: you can make it a reduction, just add 50 grams of sugar and continue cooking until the liquid has become shiny and dense. You can use it to accompany cheeses, It is delicious.

Soak the raisins in boiling water to which, If you want, you can add some grappa. Toast the hazelnuts. Once the peres are cooked, cut them in half, in quarters and then sliced and keep them warm.

Preheat the oven to 200 degrees with grill function. Slice the cheese into slices about 2 centimeters thick. Put the cheese in 4 individual cocottes and bake at the top of the oven. Cook for about 2-3 minutes, so that the cheese begins to melt and form a slight superficial crust. Churning out, add the beads to the wine, raisins well squeezed and roasted hazelnuts. Top with fresh ground black pepper and spray with acacia honey. Serve immediately. Bon appétit!

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Juvenal Santos 1 August 2023 - 21:43

Hi Ada, hope you're well.

I have already tried to cook this kind of dessert, with some modifications, Three different cheeses, Parmesan cheese, mascarpone and ricotta (but I think the last one was not a good choice), as well as in Brazil to discover some ingredients are a little difficult (and expensive!)

I will try to cook your recipe, anyway I get a question: it is better hot or cold?

Many thanks and congratulations on the website.

Ada Parisi 3 August 2023 - 11:44

Hello! In fact this is a savory appetizer. In Italy the combination of cheese and pears is a classic, In fact, I recommend using a tasty cheese like provolone. And it should be served hot, with melted and slightly stringy cheese. A warm greeting, ADA


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