June Recipe From Chef: Gorgonzola and Grilled Pear Crostini

June 12, 2013 at 4:32 pm (Willow Writers) (, , , , , , , , , , , , )

Gorgonzola and Grilled Pear Crostini

5 firm, ripe Bartlett pears cut into ¼ inch thick wedges- 40 pieces
8 oz. softened cream cheese
4 oz. Bleu or Gorgonzola cheese, crumbled
¼ cup softened butter
¼ cup melted butter
2 tablespoons Harveys Bristol Cream Sherry
36 baguette slices, toasted
2 tablespoons finely chopped, fresh rosemary
½ cup finely chopped pecans
¼ cup honey


1. Get grill screaming hot. Spray grill grate with pan release. Place pear wedges on grate and grill for 1 to 2 minutes on each side. The objective here is to get a nice grill mark on each side of the pear and to soften it a little.

2. Mix cream cheese, Gorgonzola cheese, butter, and sherry.

3. Cut baguettes on a bias, brush with melted butter on each side, place on a sheet tray and toast under a broiler.

4. Spread about ½ Tbsp. on each baguette slice. Place a grilled pear on each baguette, sprinkle with pecans, and rosemary.

5. Dip a teaspoon in the honey and drizzle each baguette slice.


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