Pear & gorgonzola crostini
- Merrilees Parker
Save recipe
Serves 8 - 12
Easy
Prep: 20 mins - 30 mins
Cook: 20 mins - 30 mins
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Crispy potato skins with creamy chive dip
A star rating of 5 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
2 small firm pears
unpeeled
-
2 tbsp clear honey
-
150ml port
-
150ml red wine
-
1 French bâton or baguette
(30cm/12in long)
-
2 tbsp extra-virgin olive oil
-
200g gorgonzola
at room temperature
-
mustard
and cress, to garnish
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal268
-
fat10g
-
saturates5g
-
carbs22g
-
sugars5g
-
fibre1g
-
protein8g
-
salt1.26g
low
Ad
Method
-
step 1
Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn’t be soft).
-
step 2
Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
-
step 3
Reduce the liquid in the saucepan by two-thirds – it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
-
step 4
Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
-
step 5
Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
-
step 6
Prepare ahead: you can poach the pears the day before and serve them cold – they’re just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.
Recipe from Good Food magazine, December 2001
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...