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Cheese & DairyIntermediate15 min
Prosecco-Poached Pear and Gorgonzola Crostini
This elegant crostini celebrates National Prosecco Day with a sophisticated blend of sweet and savory flavors. Slices of baguette are topped with creamy, tangy Gorgonzola and a delicate slice of pear, gently poached in Prosecco. A drizzle of the reduced poaching liquid finishes this perfect pairing for a glass of bubbly.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •1/2 cup Prosecco (plus more for drinking)
- •small firm pear (e.g., Bosc or Anjou), cored and thinly sliced
- •oz Gorgonzola dolce, crumbled
- •tablespoon honey (optional, for garnish)
- •Pinch of fresh thyme leaves (optional, for garnish)
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until lightly golden and crisp.
- 3While the bread toasts, bring the 1/2 cup of Prosecco to a gentle simmer in a small saucepan. Add the pear slices and poach for 3 minutes
- 4minutes until slightly tender but still holding their shape.
- 5Remove the pear slices with a slotted spoon and set aside. Continue to simmer the remaining Prosecco until it reduces to a thick, syrupy glaze (about 1
- 6tablespoons).
- 7Top each toasted crostini with a generous crumble of Gorgonzola cheese and a slice of the poached pear.
- 8Drizzle the Prosecco reduction glaze over the top of each crostini and garnish with a tiny pinch of fresh thyme or a drop of honey, if desired.
Chef's Tip & Pairing
For the best flavor, use a Gorgonzola dolce, which is sweeter and creamier than the piccante variety. The perfect wine pairing is, of course, a chilled glass of dry Prosecco, which cuts through the richness of the cheese.
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