I was sure I would like them because I love all the ingredients I used in these Gorgonzola and pear crostini. I had already tried the combination of fruit with savory ingredients in the prosciutto and nectarine crostini that were hugely successful both at my house and on the blog. So… here is a new combination that I hope will be appreciated by you as much as it was by my family.
Other crostini recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 8 Gorgonzola and Pear Crostini
- 8 slices rustic bread
- 1 oz Grana Padano cheese, grated (or Parmesan)
- 1 Kaiser pear
- juice of half a lemon
- poppy seeds
- 2.5 oz Gorgonzola cheese (mild or spicy)
- 1.75 oz prosciutto
- extra virgin olive oil
Tools
- Oven Rack oven
- Citrus Juicer
- Pastry Brush
Preparation of Gorgonzola and Pear Crostini
Place eight slices of rustic bread on the oven rack and sprinkle with grated cheese.
Then, transfer the rack to the oven on grill mode and toast the crostini until they are well golden: it will take about 5-7 minutes. Remove them from the oven and set aside.
Wash the pear well, then cut it into quarters, remove the core and cut into thin slices. Brush the slices on both sides with lemon juice. This will prevent them from browning.
Place two slices on top of each crostini, distribute bits of spicy Gorgonzola and sprinkle with poppy seeds. If you prefer, you can also use mild Gorgonzola, but I find the spicy one is better for this preparation.
At this point, place half a slice of prosciutto on top, trying to give it a bit of movement.
Finally, decorate the Gorgonzola and pear crostini with a parsley leaf (alternatively, you can also use an arugula or lamb’s lettuce leaf), drizzle with a bit of raw olive oil and serve immediately. Enjoy! Paola
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