Pear, Pecan, & Gorgonzola Crostinis

25 Nov

I am happy to report that I was eating leftovers well into the weekend from our Thursday night dinner party.  Then, it occurred to me that you would like to be doing the same thing.  Especially if you are looking for fantabulous appetizers to serve your guests for Thanksgiving.

PearCrostinis2

Pear, Pecan, & Gorgonzola Crostinis 

(adapted from 400 Best Sandwich Recipes)

Serves 10

  • 1 french baguette, sliced 1/2″ thick
  • half brick of cream cheese, softened
  • 1/2 c. crumbled Gorgonzola cheese
  • 1-1/2 c. thinly sliced Bosc pear (around 2)
  • honey
  • 1/2 cup chopped pecans, toasted

Toast baguette slices for about 5 minutes (lightly toasted) at 350F.  In a bowl, combine the cream cheese and Gorgonzola.  When the bread is done toasting, smear some of the cheese mixture onto the bread, top with pear slices and a few pecans, then drizzle with honey.  Back into the oven just until the cheese is melted.

I recommend serving these immediately because the cheese is best when warm.  For the party, I pre-toasted the crostinis and pecans, and also mixed the cheeses prior to my guests coming.  That way, when people started arriving, I just had to assemble the crostinis and bake them for a few minutes.

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