Halve pears lengthwise and scoop out core with a melon-ball cutter orspoon. Leaving stem end intact, cut each pear half lengthwise into 1/8 inch-thick slices and gently press against a work surface to create a fan shape.

Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.

Makes 6 dessert servings.