Pear and Goat cheese crostini. Arrange the pears in a single layer on the baking sheet. My friend, Kevin, sent me a cookbook year ago by a chef out of London name Yotam Ottolenghi. I have been a fan every since!
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I could have just eaten a pear.
But instead, I was like, you know what this pear needs?
You can cook Pear and Goat cheese crostini using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pear and Goat cheese crostini
- 🢂 1 large of fresh bagett bread.
- 🢂 1 packages of chevere Goat Cheese.
- 🢂 1 bunch of chives.
- 🢂 2 large of Bosch Pears.
- 🢂 2 tbsp of honey.
Here, pears are simmered with rosemary into a luscious, silky jam. Grilled toasts topped with goat cheese, pears, raspberries and honey, are a simple and delicious late summer appetizer. The flavors of goat cheese, pear and prosciutto work together. From the kitchen of Cookin' Canuck.
instructions Pear and Goat cheese crostini
- Slice up the bagett thin and toast them off in olive oil and a Lil salt.
- Slice thin the pears.
- Spread the goat cheese onto the crostini.
- Top with the pear drizzle with a little bit of honey.
- Chop up the chives and add a cpl just for garnish.
You can use whatever pears you like. There are lots of varieties to choose from (Bosc, Barlett and Anjou, to name a few). And using a couple of different kinds of pears makes. Relish a crispy appetizer ready in an hour. Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
