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.

Cheese & Dairy

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)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
While 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
minutes until slightly tender but still holding their shape.
Remove 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
tablespoons).
Top each toasted crostini with a generous crumble of Gorgonzola cheese and a slice of the poached pear.
Drizzle 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.

From the Tini Crostini Collection