Simple Way to Cook Perfect Pear and Goat cheese crostini

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Pear and Goat cheese crostini. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Pear and Goat cheese crostini Recipe. Crispy bread is topped with cheese layer, slices of pear, crushed nuts & drizzled with honey. If you want to impress your guests at your next party, make these pear and goat cheese crostini!

You can cook Pear and Goat cheese crostini using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pear and Goat cheese crostini

1. You need 1 large of fresh bagett bread.
2. Make ready 1 packages of chevere Goat Cheese.
3. Take 1 bunch of chives.
4. Prepare 2 large of Bosch Pears.
5. Prepare 2 tbsp of honey.

A classic appetizer with the option for a unique twist: use quince instead of pear.A crowd-pleasing, festive dish, full of flavor, and easily made gluten-free.Arrange the pears in a single layer on the baking sheet.Spread one side of the toasts with the goat cheese and top with the arugula.

Pear and Goat cheese crostini step by step

1. Slice up the bagett thin and toast them off in olive oil and a Lil salt.
2. Slice thin the pears.
3. Spread the goat cheese onto the crostini.
4. Top with the pear drizzle with a little bit of honey.
5. Chop up the chives and add a cpl just for garnish.

The warm, crunchy, toasted crostini business.The sharp goat cheese mixed with the creamy toasted pecans and the sweet fresh pear all combine to make one tasty mouthful.Of course, the fact that they're so flexible means that you could use thinly sliced apples instead of pears, or walnuts instead of pecans.

Spread some goat cheese on each baguette slice, then top each with a piece of prosciutto and a slice of pear.Place the pears in a medium bowl and, using your hands, coat with the agave nectar or honey.Crunchy toasted bread paired with a blend of honey and goat cheese is the perfect match for seasonal fresh fruit.Remove from the oven and serve hot or warm.Ottolenghi recommends garnishing with fresh chervil, drizzling with olive oil, and sprinkling with freshly ground black pepper.