When it comes to hosting a party, a good host knows the way to guests' hearts is through their stomachs. For starters, consider the following recipe for caramelized onion, Cambozola and pear galette from Hallie Harron's "Cheese Hors d'Oeuvres" (The Harvard Common Press).

Caramelized onion, Cambozola and pear galette

Serves eight

1/2 cup (1 stick) unsalted butter, melted

3 large onions, thinly sliced

1 tablespoon minced fresh thyme

2 teaspoons sugar

1 tablespoon balsamic vinegar

2 3-ounce packages cream cheese, at room temperature

10 sheets phyllo dough, thawed if frozen

1 ripe pear, cored and thinly sliced

4 ounces Cambozola or Gorgonzola cheese, rind removed and cubed

1/2 cup chopped walnuts

Sea salt and freshly ground black pepper to taste

1. Preheat oven to 375 degrees.

2. Heat three tablespoons of the butter in a large skillet over medium heat. Add the onions, season with salt and pepper, and stir in the thyme, sugar and vinegar. Reduce the heat to medium-low and simmer for about 30 minutes, or until the onions are very tender. Remove from the heat and stir in the cream cheese.

3. Layer the phyllo sheets in a 12-inch tart pan or pizza pan, brushing each sheet lightly with

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some of the remaining butter. Place the onion-cheese filling on top of the pastry and arrange the pear slices over the top in a circular pattern, leaving a 2 1/2- to 3-inch edge. Top the pears with the cheese cubes and walnuts. Take the edges of the pastry and fold them in toward the center. There will be a "hole" in the center of the pizza. Brush some melted butter over the top. Bake until golden, 30 to 35 minutes. Cool slightly, and cut into small wedges to serve.