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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).