These blue cheese, pear crostini are so simple and delicious. I used a raw honeycomb, but any form of honey will work fine for this. My slices of pear and and the rustic bread loaf are very thin to keep the flavor palette in balance – with the blue cheese and honey shining the most. To accentuate the other ingredients more, adjust the amount of each topping and thinness / thickness of the bread and pear slices.
Ingredients (Makes 12 crostini)
- Rustic bread loaf
- 1 oz blue cheese
- 2 pears
- 8 tbs. raw honey
- 1/4 c. walnuts
- 4 tbs. balsamic vinegar & 4 tbs. brown sugar
- 2 tbs. olive oil
Preheat the oven to 425 degrees. Cut 6 thin slices of bread from the rustic loaf. Cut each slice in half horizontally. Bake in oven until edges turn golden brown and the center turns crisp. Set aside.
Then put the blue cheese in a bowl and start stirring it until it turns into a softer consistency. Add the olive oil to the blue cheese to make it a bit more liquidy. Set aside.
Cut 6 thin slices from the pear. The best slices come from the center of the pear, but that just means you can eat the smaller unusable end pieces. Score! Then cut each slice vertically down the center. Lightly salt each piece. Set aside.
Chop walnuts into small pieces and put in frying pan. Once walnuts start turning a golden brown, turn down the stove to a low heat. Put brown sugar and balsamic vinegar on top of walnuts. Stir together until walnuts are fully coated in the syrup created by the sugar and balsamic. Pour into a bowl and set aside.
Once all ingredients are prepped, place bread on a cutting board and disperse first the blue cheese evenly on all pieces. Try to sprinkle the cheese, and don’t smoosh it into the bread. Then place a slice of pear on top of each crostini. Evenly sprinkle walnuts on each crostini as well. Finally, drizzle honey on top off all the ingredients on each crostini. Taste test to be sure the flavors are balanced the way you like. Adjust by adding more of any ingredient you see fit. Enjoy!