Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
about 25 hors d?oevres
Level:
Easy

CATEGORIES
Ingredients
  • 1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares
  • 2 tablespoons olive oil, plus extra for brushing bread
  • 1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices
  • Salt and pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup port wine
  • 4 thin slices prosciutto
  • 2 ounces gorgonzola cheese
Directions

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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