PEAR CROSTINI

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!

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PEAR CROSTINI

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

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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.

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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.

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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.

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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.

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

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Enjoy!

Recipe adapted from Yotam Ottolenghi’s Plenty Cookbook.

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