Walnut Crostini with Gorgonzola and Pear
Try other combinations of bread, cheese and fruit to make this almost-instant appetizer.
- 7 slices walnut bread, crusts trimmed, if desired
- 7 oz. Gorgonzola cheese, at room temperature
- 1 pear, quartered, cored and thinly sliced
- Salt and freshly ground pepper, to taste
Assemble the crostini
Cut each slice of bread in half crosswise. Spread the cheese evenly on each bread slice and top with 2 thin slices of pear.
Transfer the crostini to a platter, sprinkle with salt and pepper and serve. Makes 14 crostini.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).