Autumn Rhapsody Crostini

Ingredients

• •1 baguette, sliced into 1/2-inch thick rounds
• •2 tablespoons extra virgin olive oil
• •4 ounces Gorgonzola Dolce, crumbled
• •2 firm pears (Bosc or Anjou), cored and thinly sliced
• •1/2 cup dry white wine (e.g., Pinot Grigio)
• •1 tablespoon honey
• •1 tablespoon aged balsamic glaze
• •1/4 cup walnuts, toasted and chopped
• •1 teaspoon fresh thyme leaves
• •Pinch of sea salt and freshly ground black pepper

Prep Steps

1. 1Poach the Pears: In a small saucepan, combine the white wine and honey. Bring to a simmer, then add the pear slices. Poach for 3 minutes
2. 2minutes until slightly softened but still holding their shape. Remove the pears with a slotted spoon and set aside to cool. Reduce the poaching liquid until it thickens slightly, then set aside.
3. 3Prepare the Crostini: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil and season with a pinch of salt and pepper.
4. 4Toast: Bake for 8 minutes
5. 5minutes, flipping halfway through, until the slices are golden brown and crisp. Remove from the oven and let cool slightly.
6. 6Assemble: Top each toasted crostini with a generous crumble of Gorgonzola Dolce. Place 2
7. 7slices of the poached pear on top of the cheese.
8. 8Garnish and Serve: Drizzle the crostini with the aged balsamic glaze and a few drops of the reserved poaching liquid. Sprinkle with toasted walnuts and fresh thyme leaves. Serve immediately.