{"id":13727,"date":"2014-03-15T20:44:10","date_gmt":"2014-03-16T03:44:10","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13727"},"modified":"2014-02-10T20:52:36","modified_gmt":"2014-02-11T03:52:36","slug":"pecorino-cheese-plate-with-pear-fennel-and-walnuts","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13727","title":{"rendered":"Pecorino Cheese Plate with Pear, Fennel and Walnuts"},"content":{"rendered":"<div>\n<p>A large chunk (about 12 oz.) pecorino or Parmigiano-Reggiano (Parmesan) cheese<\/p>\n<\/div>\n<p>2 medium fennel bulbs (about 1 lb.)<\/p>\n<p>2 ripe Bosc or Asian pears<\/p>\n<p>About 4 oz. (1 C.) walnut halves<\/p>\n<p>About 8 oz. green olives, preferably Picholine or Cerignola (optional)<\/p>\n<p>Remove the cheese from the refrigerator at least 1 hour prior to serving.<\/p>\n<p>&nbsp;<\/p>\n<p>Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.\u00c2\u00a0\u00c2\u00a0 Place in a bowl of ice water and refrigerate for up to several hours.\u00c2\u00a0 Using a paring knife, quarter the unpeeled pears lengthwise, remove and discard the stem and core and slice each quarter thinly or thickly, as desired.\u00c2\u00a0 If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes.\u00c2\u00a0 Arrange the fennel, pear, cheese, walnuts and, if desired, olives on a cheese or cutting board and\/or several small dishes. Serve immediately.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A large chunk (about 12 oz.) pecorino or Parmigiano-Reggiano (Parmesan) cheese 2 medium fennel bulbs (about 1 lb.) 2 ripe Bosc or Asian pears About 4 oz. (1 C.) walnut halves About 8 oz. green olives, preferably Picholine or Cerignola (optional) Remove the cheese from the refrigerator at least 1 hour prior to serving. &nbsp; Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.\u00c2\u00a0\u00c2\u00a0 Place&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=13727\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[57],"class_list":["post-13727","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","tag-tapas"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13727"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13727\/revisions"}],"predecessor-version":[{"id":13728,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13727\/revisions\/13728"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}