The Appetizer That Steals Every Party (And Takes 15 Minutes Flat!)

Hey there, friend! Come on in, grab an apron, and let me pour you a glass of something bubbly. If you’ve ever stared at your fridge before guests arrive, torn between wanting to serve something impressive and needing something ridiculously easy, then you and I are kindred spirits. I’ve been there more times than I can count, usually with a flour smudge on my cheek and a dog circling my feet hoping for a dropped snack.

That’s exactly why I’m utterly obsessed with these Pear & Brie Salad Skewers. They are my secret weapon, my go-to, my “look-at-me-I’m-a-catering-whiz” trick that requires almost zero actual whiz-ness. Imagine this: a juicy, sweet slice of pear, a luscious cube of creamy Brie, a pop of peppery greens, all hugged together with a drizzle of syrupy balsamic glaze. Each bite is a perfect little symphony of sweet, savory, creamy, and fresh. They look like you fussed for hours, arranged artfully on a beautiful platter, but the truth is, they come together in about the time it takes to choose a playlist. Whether you’re setting the scene for a cozy girls’ night, a festive holiday party, or just treating yourself to a fancy snack (you deserve it!), these skewers are about to become your new best friend. Let’s make some magic—the easy, delicious, totally foolproof kind.

My “Aha!” Moment with a Pear and a Cheese Plate

This recipe was born from a happy accident, as the best ones often are. A few years back, I was frantically pulling together a last-minute book club spread. I had a beautiful wedge of Brie, some nearly-too-ripe pears, and a bag of arugula that needed using. In a panic, I started stabbing things onto toothpicks, figuring a deconstructed salad-on-a-stick was better than nothing. I drizzled the whole haphazard platter with the last of my good balsamic glaze from a fancy little bottle.

Well, you would have thought I’d slaved over a four-course meal! My friends couldn’t get enough. They raved about the “elegant presentation” and the “inspired flavor pairing.” I just stood there, hiding my messy bun and flour-dusted jeans, thinking, “If only you knew this was my ‘clean out the fridge’ move!” That night taught me a valuable lesson: incredible food doesn’t have to be complicated. Often, it’s about combining a few high-quality, beautiful ingredients with confidence and a dash of love. These skewers are my edible reminder that some of life’s (and cooking’s) best moments come from relaxed, playful improvisation.

Gathering Your Flavor Party: The Simple, Stellar Ingredients

Here’s the beautiful part: we only need a handful of ingredients to create something spectacular. Quality is key here, since each component shines individually. Let’s break it down.

2 ripe pears, sliced into bite-sized chunks: I adore Anjou or Bartlett pears for their sweet, juicy texture that holds up well. The slight firmness is perfect for skewering. Chef’s Insight: Give your pear a gentle press near the stem—if it yields slightly, it’s perfect. Too hard, and it’s bland; too soft, and it’s messy. No ripe pears? A crisp, sweet apple (like Honeycrisp) is a fabulous stand-in!
6 oz Brie cheese, cut into cubes: The star of our show! Look for a wheel that feels slightly soft to the touch. Chef’s Hack: Pop your Brie in the freezer for 15-20 minutes before cutting. This firms it up just enough to slice cleanly into neat cubes without oozing everywhere. If you’re not a Brie fan, a creamy goat cheese or even a firm camembert works beautifully.
1 cup baby arugula or spinach: This is our fresh, peppery crunch. I love the punch that arugula adds, but tender baby spinach is a milder, equally delightful option. Make sure your greens are dry so the dressing sticks!
1/4 cup candied pecans or walnuts (optional but highly recommended): This is the “party in your mouth” element! The sweet, crunchy nut adds a fantastic textural contrast and a layer of cozy flavor. Don’t have candied nuts? Toasted plain pecans or walnuts work great, or you can leave them off for a simpler bite.
Balsamic glaze for drizzling: This is non-negotiable for that professional finish! The thick, syrupy glaze clings to the ingredients and adds a sweet-tart complexity. You can find it near the vinegars at most grocery stores. Pro-Tip: A reduced balsamic glaze is far superior to straight balsamic vinegar here, which would just run off and make things soggy.
Toothpicks or small skewers (4-6 inch): The vehicle for our flavor! Simple wooden toothpicks are perfect for cocktail bites. For a slightly more dramatic presentation, mini bamboo skewers are a fun choice.

Let’s Build Some Bite-Sized Bliss: The Foolproof Steps

Ready? This is the fun, almost meditative part. Turn on some music, and let’s assemble.

Prep Your Players. First, let’s get everything ready to go (this is called mise en place, and it makes you feel incredibly chef-y). Rinse and dry your pears thoroughly. Slice them in half, core them, and then cut them into generous, bite-sized chunks—about 1-inch cubes are perfect. Take your slightly chilled Brie and cut it into cubes roughly the same size. Try to include a little bit of that gorgeous edible rind on each piece; it adds flavor! Give your arugula a spin in a salad spinner or pat it gently with a towel. Have your nuts and glaze handy. My Little Tip: Squeeze a tiny bit of lemon juice over your pear chunks if you’re prepping ahead. It keeps them from browning!
The Art of the Skewer. Now for the assembly line! Take a toothpick or skewer and pierce a piece of pear. Slide it down, leaving room at the top to hold. Next, add a cube of Brie. Finally, gently spear a small leaf or two of arugula, folding it if needed. The order is a suggestion—sometimes I do cheese, then pear, then green! If you’re using nuts, you can add one now, or simply scatter them on the platter later. The goal is to make each skewer a complete, beautiful little package. Don’t over-pack them; simplicity is elegance.
Platter Panache. Choose a beautiful plate, a rustic wooden board, or even a simple white platter. Arrange the skewers in a sunburst pattern, lay them neatly in rows, or just pile them artfully in the center. The deep colors of the pear and greens against the white cheese are stunning on their own. Now, scatter any extra nuts or little arugula leaves around the base for a professional, abundant look.
The Grand Finale: The Drizzle. This is the moment! Take your balsamic glaze and, holding it a foot or so above the platter, drizzle it back and forth in a loose zig-zag pattern over the skewers. A little goes a long way! The key is to do this right before serving. If you drizzle too early, the arugula can wilt and the presentation loses its crispness. Chef’s Secret: For ultra-precise drizzling, you can put the glaze in a small squeeze bottle or even a zip-top bag with a tiny corner snipped off.

How to Serve & Shine

Presentation is half the fun with these! I love serving them on a large, circular slate board or a beautiful marble platter. Tuck in a few whole pears or a small bunch of grapes around the edges for a truly lush, bountiful look. These skewers are the ultimate team players: pile them onto a grazing board next to charcuterie, crusty bread, and olives. Let them star as the appetizer at a bridal or baby shower brunch. Or, honestly, make a dozen just for you and your significant other with a glass of crisp white wine or a dry cider. They’re a conversation starter, a crowd-pleaser, and a testament to the fact that fancy can be fun and easy.

Make It Your Own: Delicious Twists & Swaps

Once you master the basic blueprint, the flavor world is your oyster! Here are a few of my favorite riffs:

Fall Spice: Swap the balsamic glaze for a warm maple syrup drizzle and use toasted, spiced pecans.
Summer Herb: Use a ripe peach or nectarine instead of pear. Add a tiny fresh basil leaf with the arugula and use a honey-lemon glaze.
Prosciutto-Wrapped: For a savory punch, wrap the Brie cube in a thin slice of prosciutto before skewering.
Vegan & Dairy-Free: Use creamy vegan cheese (a good almond-based brie-style works) and a maple-balsamic glaze. Ensure your candied nuts are vegan.
Holiday Cranberry: Add a single plump, dried cranberry to each skewer and drizzle with a pomegranate molasses for a festive touch.

From My Kitchen to Yours: A Few Parting Thoughts

Over the years, this recipe has become my culinary security blanket. I’ve made it in a tiny apartment kitchen for two and multiplied it by ten for a 50-person wedding shower. The beauty is in its flexibility. I once even used end-of-season figs instead of pears when my tree went wild—divine! Don’t stress about perfection. If a Brie cube crumbles a bit, eat it as a chef’s treat. If your drizzle goes a little wild, call it “abstract art.” The most important ingredient is your joy. When you’re having fun in the kitchen, it translates directly to the food. These little skewers carry that happy, relaxed energy, and I promise, people can taste it. So, put on your favorite apron (the messy one tells the best stories), and enjoy every minute of creating these gorgeous, simple bites.

Your Questions, Answered!

Q: Can I make these skewers ahead of time?
A: You can do most of the work ahead! Prep and cube the pears (give them a lemon juice bath), cube the cheese, wash the greens, and have your nuts ready. Store each component separately in airtight containers in the fridge. Assemble the skewers and drizzle the glaze no more than 30 minutes before serving to keep everything looking and tasting fresh.

Q: My Brie is too soft and won’t cube neatly. Help!
A: Welcome to the club—this is the most common “issue”! The freezer trick is a lifesaver (15-20 minutes, no more!). If it’s still too soft, don’t fight it. You can slice it into wedges or simply spread a little on the pear chunk before adding the arugula. It will taste just as amazing, I promise.

Q: Is the rind on the Brie edible? Should I cut it off?
A: Yes, the white rind is completely edible and delicious! It’s a bloomy rind made of edible mold (in the best way possible, like on camembert). It adds a subtle earthy, mushroomy flavor that complements the creamy interior. I always leave it on for maximum flavor and ease.

Q: What can I use if I don’t have balsamic glaze?
A: You can make a quick mock-glaze by simmering ½ cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and becomes syrupy (about 10-15 minutes). Let it cool slightly before drizzling. Honey or a thick, aged balsamic vinegar can also work in a pinch.

Pear & Brie Salad Skewers : Elegant, Easy & Perfect for Entertaining

Author: OliviaBennett

Print Recipe

Description

Hey friend! These Pear & Brie Salad Skewers are the ultimate party starter—juicy, sweet pears, creamy Brie, peppery greens, and a drizzle of balsamic glaze all come together in just 15 minutes. They look fancy, taste incredible, and require almost zero effort. Perfect for last-minute guests, brunches, or just a little treat for yourself!

Ingredients

Scale

2 ripe pears (Anjou or Bartlett), cut into 1-inch chunks
6 oz Brie cheese, cut into cubes (slightly chilled for easier slicing)
1 cup baby arugula or spinach, dry
1/4 cup candied pecans or walnuts (optional)
Balsamic glaze for drizzling
12–15 toothpicks or small skewers (4–6 inch)

Tips:

If pears aren’t ripe, a Honeycrisp apple works beautifully.
The white rind on Brie is edible and adds flavor—no need to remove it.
Freeze Brie for 15–20 minutes before cutting to prevent squishing.

Instructions

Prep Ingredients
- Slice, core, and cube the pears. Optionally, squeeze a little lemon juice on them to prevent browning.
- Cube the Brie into pieces roughly the same size as the pears.
- Wash and dry the arugula. Keep nuts and balsamic glaze ready.
Assemble Skewers
- On each toothpick, layer a pear chunk, a Brie cube, and a small leaf of arugula. Optional: add a candied nut.
- Don’t overcrowd; each skewer should be a neat, bite-sized package.
Plate & Drizzle
- Arrange skewers on a platter in rows, sunburst, or any artful pattern.
- Scatter extra nuts and arugula around for a polished look.
- Drizzle balsamic glaze lightly over the top right before serving.

Notes

Prep ahead: cut pears and cheese, wash greens, and store separately. Assemble and drizzle glaze just before serving.
If Brie is too soft, slice into wedges or spread on pears—still delicious.
Quick balsamic glaze substitute: simmer ½ cup balsamic vinegar over medium-low heat until syrupy (~10–15 minutes).

Nutritional Information*

This information is provided as a courtesy and is an estimate based on the ingredients used. For precise dietary needs, please calculate using your specific ingredients.

A Final Note from My Kitchen

This little recipe holds a special place in my heart. It’s a tangible memory of a messy, happy, last-minute moment that turned into something I’ve shared with you. That’s the beautiful thing about cooking—the recipes that stick are often the ones born from real life, not perfection.

As you make these, I hope you feel that same sense of playful ease. I hope you swap the pear for a peach, or add a slice of prosciutto, or double the nuts just because you love them. I hope you make it for people you love, or just for yourself on a quiet afternoon. Most of all, I hope it reminds you that creating joy can be wonderfully, deliciously simple.