Autumn Rhapsody Crostini

A harmonious blend of sweet, wine-poached pears and the pungent, creamy bite of Gorgonzola cheese, all balanced on a crisp slice of toasted baguette. Finished with a drizzle of aged balsamic glaze and a sprinkle of toasted walnuts, this crostini is a sophisticated appetizer that captures the essence of a crisp autumn evening.

Seafood

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

Method

Poach 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
minutes 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.
Prepare 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.
Toast: Bake for 8 minutes
minutes, flipping halfway through, until the slices are golden brown and crisp. Remove from the oven and let cool slightly.
Assemble: Top each toasted crostini with a generous crumble of Gorgonzola Dolce. Place 2
slices of the poached pear on top of the cheese.
Garnish 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.

Chef's Tip & Pairing

Pair this rich, savory-sweet crostini with a crisp, slightly sweet Moscato d'Asti or a dry, nutty Oloroso Sherry to complement the Gorgonzola.

From the Tini Crostini Collection