Pear-Gorgonzola Crostini Appetizer
Someone asked me recently why I chose the name Peonies & Pears for my blog name. It's quite simple actually. I wanted something symbolic that would represent my husband and I. Because, well . . . he is such a huge support and fan of all these ideas I have and recipes I try. So while I represent the Peony (my most favorite flower), he represents the Pear (his favorite fruit). So onto the food . . . this is my most favorite appetizer EVER! Not only is it super easy and very quick to put together, but it's just so yummy! Most people who say they don't like gorgonzola, won't even realize they are eating it.
You only need a handful of ingredients.
The salty savoriness of the gorgonzola melts into the soft, sweet pieces of pear. Add a little honey, thyme and cinnamon and you'll have trouble eating only a few.
I start with a simple baguette. You want the soft, chewy kind . . . NOT the crusty french kind. I brush each slice with a little olive oil and bake in the oven for about 10 minutes at 400 . . . just until they dry out and show a little color.
Spread them out onto a cookie sheet. Next, you want to put about a teaspoon of gorgonzola on each little bread slice. Top this with two slices of pear cut to fit the bread. Sprinkle on a bit of thyme and cinnamon and drizzle some honey and olive oil over the top.
Broil just until they get some nice color. The pear keeps it's shape, but gets velvety soft. The cheese melts and holds the pear into place. These are great hot or at room temperature.
- 1 soft baguette
- 8 oz. gorgonzola
- 1 pear, any variety, quartered and sliced
- 1/4 cup olive oil
- 1/8 cup honey
- ground thyme
Preheat oven to 400 degrees. Slice baguette at an angle, approximately 1/4 thick. Place on a cookie sheet Brush each slice with olive oil. Heat in oven for approximately 10 minutes or until slices dry out and slightly brown. Remove from oven and set oven to broil.
While still hot, put a teaspoon of gorgonzola on each slice. Top with two slices of pear. Sprinkle with thyme and cinnamon. Drizzle with honey and olive oil. Broil for a few minutes until the tops take on a little color and cheese bubbles.