Recipe courtesy of Joey Altman
Show: Tasting Napa
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
About 25 hors d'oevres
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
About 25 hors d'oevres
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.

In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.

In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools.

Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.

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