Gorgonzola Walnut Crostini With Pear Salad Recipes

GORGONZOLA PEAR CROSTINI

Steps:

• Preheat grill to 350 to 400 degrees.
• Grill pear wedges, covered with grill lid, 1-2 minutes on each side or until golden brown.
• Stir together cream cheese, Gorgonzola, butter, and sherry.
• Top each baguette slice with about 1/2 TBSP cheese mixture.
• Top with grilled pears; sprinkle with pecans and rosemary, and drizzle with honey.

PEAR, WALNUT AND GORGONZOLA SALAD

Steps:

• mix vinegar, sugar, salt, pepper, mustard, shallots and oil. Before serving toss greens with dressing. Divide pears and greens between 6 to 8 plates depending on serving size. Sprinkle walnuts and gorgonzola cheese to top of salads.

WALNUT BREAD CROSTINI WITH SAUTEED PEAR, PROSCIUTTO, GORGONZOLA CHEESE AND A BALSAMIC-PORT REDUCTION

Steps:

• 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.