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Pear and Brie Salad Skewers

Pear and brie salad skewers pair juicy pear and creamy Brie with peppery arugula on easy, no-cook cocktail picks. A drizzle of balsamic glaze and chopped toasted pecans add sweet tang and crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For the skewers
  • 2 pears firm-ripe, cored and cut into 16 bite-size chunks
  • 1 tbsp lemon juice
  • 8 oz Brie wedge, cold, cut into 16 bite-size pieces
  • 16 arugula leaves baby
For finishing
  • 2 tbsp balsamic glaze
  • 0.33 cup pecans toasted, chopped

Method
 

Prepare the pears
  1. Toss the pear chunks with the lemon juice until coated.
Assemble the skewers
  1. Thread one pear chunk, one folded arugula leaf, and one piece of Brie onto each of 16 four-inch cocktail picks.
Finish the skewers
  1. Arrange the skewers on a serving platter.
  2. Drizzle the skewers with the balsamic glaze.
  3. Sprinkle the skewers with the pecans.

Notes

For the best texture, assemble shortly before serving. Store covered in the refrigerator for up to 1 day; freezing is not recommended. For a nut-free option, omit the pecans.