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Recipe courtesy of Joey Altman

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

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: About 25 hors d'oevres
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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


  1. Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
  2. 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.
  3. 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.
  4. 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.