Sunday, December 14, 2014

Blue Cheese, Proscuitto & Pear Crostini


Aren't these Blue Cheese, Proscuitto & Pear Crostini pretty! You will be surprised at how good those flavors go together!

BLUE CHEESE, PROSCUITTO & PEAR CROSTINI
Half of a long, skinny baguette
Olive oil
1 clove garlic
1 C chopped pecans
2 T brown sugar
1 T butter
Cayenne pepper, to taste
1 T water
1 pear (I used a red D'Anjou)
1 T butter
1 T vegetable oil
6 ounces crumbled Gorgonzola
1 C baby spinach leaves
8 thin slices proscuitto

Preheat the broiler.  For the pecans, put the pecans, brown sugar, 1 T butter,  water, and cayenne pepper to taste into a small skillet.  Cook and stir over medium heat until the pecans become slightly sticky and there is no liquid remaining.  Remove from the heat and spread the pecans out on a piece of wax paper.

Slice the pear into 16 slices and remove the seeds.  Melt the other 1 T butter in a skillet and add in the vegetable oil.  Cook the pear slices in the skillet over high heat until tender and browned, a few minutes per side.  Drain on a paper towel.

Slice the baguette into 8 slices diagonally.  Brush one side of each piece with the olive oil.  Smash the clove of garlic slightly and then rub it over the olive oil.  Discard what's left of the garlic.  Put the bread on a cookie sheet and put it under the broiler to toast.  Remove them when they are lightly browned. 

Spread the gorgonzola over each piece of toast and lay 1 slice of proscuitto on the gorgonzola.  You can put this back under the broiler for a minute or two if you'd like to warm the cheese and the meat, or you can eat them cold.  After warming them, remove them from the oven.  Place about 3 slices of baby spinach on each toast.  Place two slices of pear on each toast and top with the pecans.

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