Tag Archives: pear

Today is the first blank page of a 365 day book, write a good one.

1 Jan

How was your New Year’s Eve??  Mine was super fun!  Bea Arthur and I went to a friend’s house to ring in 2015 with some cocktails.


For once, I made a good decision and opted not to drink my weight in wine.  Instead, I stuck with Ketel One and Pear La Croix for most of the night and I was pretty happy with that decision.  Don’t get me wrong, there were shots of whiskey later and champagne at midnight of course.


Oh, and I ate all of the cheese.  Like, all of the cheese ever in existence it felt like.  I just can’t pass up a good cheese plate, especially when it comes with an assortment of mustards.  And did I mention there were s’mores?


Because when are pointy sticks and flaming balls of sugary goodness not a good idea when your entire group of friends is wasted?  Luckily, we all woke up this morning with our eyes intact and our heads banging which is a win in my book.  Now that the holidays are officially over, I am looking forward to all the wonderful things I have planned this year! 🙂

[Today] is the first blank page of a 365 page book, write a good one.” – Brad Paisley

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.


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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