Pear Prosciutto Crostini
Crisp baguette slices are topped with a creamy gorgonzola spread, sweet pear, and salty prosciutto.
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.
Notes
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.