We make little fritters from pate choux with a lot of Stilton & Gruyere cheeses. Or just use a gougere recipe - it's just baked instead of deep-fried. Pear chutney is just outstanding with these!
One of my favourite Christmas parties always has baked brie and pear chutney on baguette rounds. In a room of many appetizers it is my perennial favourite.
I have also had it as a part of cream tea with crumpets and clotted cream.
- crostini (or napoleons) with wilted spinach, caramelized onion and blue cheese or goat cheese - serve as part of a cheese plate - spoon over vanilla ice cream or yogurt - serve as an accompaniment to chicken, turkey, turkey burgers!), pork chops, pork loin...