This pear prosciutto crostini combines sweet, salty, creamy, and crunchy all in one bite. It features toasted baguette slices rubbed with garlic, a tangy gorgonzola spread, crisp pear, and savory prosciutto.
This appetizer looks elegant but comes together in under 30 minutes. It’s a great choice for gatherings because you can prepare the components ahead of time and assemble just before your guests arrive.
Why You’ll Love Pear Prosciutto Crostini
- Rubbing hot toast with fresh garlic infuses it with a gentle flavor that is much more subtle than using raw minced garlic.
- Mixing gorgonzola with cream cheese creates a balanced, spreadable base. The cream cheese tames the strong flavor of the gorgonzola and gives it a smooth texture.
- Layering the prosciutto on top rather than wrapping the pear is faster and allows each ingredient’s texture to stand out.
Pear Prosciutto Crostini Ingredients
- Baguette: A day-old baguette is ideal because it’s a bit drier, which helps it toast up to be very crisp.
- Gorgonzola Cheese: For a milder flavor, use Gorgonzola Dolce. For a sharper, more intense blue cheese taste, choose Gorgonzola Piccante.
- Pears: Bosc or Anjou pears are good choices because they are firm and hold their shape when sliced thinly.
- Prosciutto: Look for prosciutto that is sliced very thin. This gives it a delicate texture that almost melts in your mouth.
- Cream Cheese: Use full-fat block cream cheese, not the whipped kind in a tub. It provides the best structure and richness for the spread.
Exact quantities are in the recipe card below.
How to Make Pear Prosciutto Crostini
Step 1: Toast the Baguette
First, preheat your oven and slice the baguette. Arrange the slices on a baking sheet, brush them with olive oil, and bake until they’re golden and crisp. As soon as they come out of the oven, rub the surface of each hot toast with a halved garlic clove.
Step 2: Make the Gorgonzola Spread
While the baguette is in the oven, you can make the cheese spread. In a bowl, combine the softened cream cheese, crumbled gorgonzola, and a little fresh lemon juice. Mix everything together until it becomes a creamy, consistent spread.
Step 3: Assemble the Crostini
Now it’s time to build the appetizer. Spread a layer of the gorgonzola mixture on each piece of garlic toast. Top with a thin slice of fresh pear and finish with a piece of prosciutto. A drizzle of honey or balsamic glaze is a nice final touch.
Storage Tips for Pear Prosciutto Crostini
Crostini are best enjoyed immediately after assembling. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. Re-crisp the toast in the oven before assembling.
Expert Tips for Pear Prosciutto Crostini
- Use firm, ripe pears like Bosc or Anjou. They hold their shape well when sliced and provide a nice contrast to the creamy cheese.
- Rubbing the garlic on the toast while it’s still hot allows the bread to absorb a subtle garlic flavor without it being too strong.
- The cheese spread and toasted baguette slices can be prepared up to a day in advance. Store them in separate airtight containers (toast at room temperature) and assemble just before serving.
- For a milder taste, use Gorgonzola Dolce. For a stronger, tangier flavor, choose Gorgonzola Piccante.
What to Serve with Pear Prosciutto Crostini?
These crostini are a wonderful standalone appetizer. They pair nicely with a glass of crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
Pear Prosciutto Crostini Recipe FAQs
Can I make these ahead of time?
Yes, you can prepare the toasts and the cheese spread up to a day in advance. Store the toast in an airtight container at room temperature and the spread in the fridge. Assemble just before serving to keep the bread from getting soggy.
What if I don’t like gorgonzola cheese?
If gorgonzola isn’t for you, feel free to substitute it with another cheese. Crumbled goat cheese, creamy brie (with the rind removed), or even whipped feta would be good alternatives.
Do I need to peel the pears?
Peeling the pears is optional. The skin adds color and a bit of texture, so you can leave it on. Just be sure to wash the pears thoroughly before slicing.
Pear Prosciutto Crostini
Ingredients
- 1 long baguette about 12 ounces / 340g
- 2 tablespoons extra-virgin olive oil 30 ml
- 1 clove garlic peeled and halved
- 4 ounces gorgonzola cheese crumbled, 113 g
- 4 ounces block cream cheese softened, 113 g
- 1 tablespoon fresh lemon juice 15 ml
- 2 ripe but firm pears such as Bosc or Anjou
- 4 ounces thinly sliced prosciutto 113 g
- Freshly ground black pepper
- Honey or balsamic glaze for drizzling, optional
- Fresh thyme leaves for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Slice the baguette on a slight angle into ½-inch (1.25 cm) thick slices. Arrange the slices in a single layer on the prepared baking sheet.
- Brush the tops of the bread slices with olive oil and season with a little black pepper.
- Bake for 8 to 10 minutes, or until the slices are golden brown and crisp. Watch them closely to prevent burning.
- As soon as the toasts come out of the oven, rub the cut side of the halved garlic clove over the surface of each hot slice.
- While the bread toasts, prepare the spread. In a medium bowl, combine the crumbled gorgonzola, softened cream cheese, and lemon juice. Mix with a fork or spatula until well combined and mostly smooth.
- Core the pears and slice them thinly. Set aside.
- To assemble, spread a small amount of the gorgonzola mixture onto each piece of garlic toast.
- Top each crostini with a slice of pear and a folded or torn piece of prosciutto. Garnish with a drizzle of honey and a sprinkle of fresh thyme leaves, if desired. Serve immediately.
