Pear & gorgonzola crostini

Pear & gorgonzola crostini

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Cooking time

Prep: 20 mins - 30 mins Cook: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 8 - 12

Pear & gorgonzola crostini, perfect vegetarian buffet finger-food

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
268
protein
8g
carbs
22g
fat
10g
saturates
5g
fibre
1g
sugar
5g
salt
1.26g

Ingredients

  • 2 small firm pears, unpeeled
  • 2 tbsp clear honey
  • 150ml port
  • 150ml red wine
  • 1 French bâton or baguette (30cm/12in long)
  • 2 tbsp extra-virgin olive oil
  • 200g gorgonzola, at room temperature
  • mustard and cress, to garnish

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Method

  1. Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn’t be soft).
  2. Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
  3. Reduce the liquid in the saucepan by two-thirds – it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
  4. Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
  5. Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
  6. Prepare ahead: you can poach the pears the day before and serve them cold – they’re just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

Recipe from Good Food magazine, December 2001

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