IMG_5500With the hubby out of town and a long weekend of catering behind me, I decided to invite my mom over to hang out on this windy Monday afternoon. I have been dying to try the Pear Crostini recipe from the Plenty Cookbook and figured this was the perfect occasion. I ran over to Atwater Village Farm to grab my mom’s favorite Scarborough Farms Chicory Mix and quickly returned home to whip up a light lunch. All I can say is, I am so excited about this crostini! It is absolutely delicious and will be making the rotation in my upcoming daytime parties. Yum!



Serves 2

1/8 cup pine nuts, toasted

2 1/2 tablespoons  extra virgin olive oil, plus extra for garnish

1/2 garlic clove, peeled

2 slices of sourdough bread (I used Rockenwagner Sourdough Bachelor Loaf from Atwater Village Farm)

1 semi ripe Bartlett pear, peeled, cored, sliced into thin wedges

1 teaspoon sugar

1 teaspoon lemon juice

2 ounces good quality goat cheese (I used Cypress Grove’s Purple Haze with lavender and fennel pollen)

Parsley leaves for garnish


Preheat oven to 400 degrees. Place the pine nuts, 2 tablespoons olive oil,  garlic, a pinch of salt, and some fresh cracked black pepper in a food processor. Pulse until you have a coarse, wet paste. With a brush, apply the mixture to one side of the sourdough bread slice. Lay the bread slices on a baking sheet and bake for 10 minutes, or until lightly colored. Remove and set aside.


Place the pear slices in a small mixing bowl. Add the remaining 1/2 tablespoon of olive oil, sugar, lemon juice, and a pinch of salt. Toss gently to coat.



Take a griddle pan and place on high heat until piping hot. Lay the pear slices gently on the griddle and leave for 1 minute, just to get the char marks. Turn carefully and repeat on the other side. Remove with tongs and set aside.


To assemble the crostini, gently place several pear slices on top of the bread. Top with chunks of goat cheese. Place the assembled crostini back in the oven for 3-4 minutes, just to warm up and let the cheese partially melt. Remove from the oven.


Garnish the crostini with the parsley leaves and a drizzle of extra virgin olive oil. Finish with fresh cracked black pepper.



Recipe adapted from Yotam Ottolenghi’s Plenty Cookbook.