We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

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

Recipe courtesy of Joey Altman

Show: Tasting Napa

Episode: Surprise Around Every Corner

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

Name: Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: About 25 hors d'oevres
Cuisine: american
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

Getting reviews...

Level: Easy
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

Ingredients

Deselect All

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

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.