If you’re looking for a simple holiday appetizer for Christmas or Hanukkah, look no further. These Pear, Pecan and Gorgonzola Crostini are so fresh, pretty and easy to make. I am making these on television today for a “healthy holiday appetizer” show on NBC 13 Daytime Alabama. You can find this recipe and 399 others in my latest cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments” published by Robert Rose.
Pear, Pecan and Gorgonzola Crostini
8 to 10 servings
8 to 10 baguette slices (about 8 to 10) 1⁄2 inch/1 cm thick)
4 ounces reduced-fat cream cheese, softened 125 g
1⁄4 cup crumbled Gorgonzola 60 mL cheese
11⁄2 cups thinly sliced pear (about 375 mL) 2 medium (see Tip, below)
4 tablespoons liquid honey 60 mL
1⁄2 cup chopped pecans, toasted 125 mL
1. Preheat oven to 350°F (180°C). Preheat broiler with rack 4 inches (10 cm) from heat
2. Arrange baguette slices on a large baking sheet. Bake in preheated oven for 5 minutes or until lightly toasted.
3. In a small bowl, combine cream cheese and Gorgonzola. Spread bread slices evenly with 1 tbsp (15 mL) of the Gorgonzola mixture. Top with pear slices. Drizzle with honey and sprinkle with pecans.
4. Broil crostini for 1 to 2 minutes or until pears are tender and cheese is slightly melted. Serve immediately.
Tip: When purchasing pears, look for ones that are fragrant and have no blemishes. I store mine in the refrigerator in a plastic bag.
Recipe excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.