Daily Archives: 12 December 2012

A Pair for Pears

Roasted Pear-Goat Cheese Crostini

Last week, I attended a holiday party, with potluck refreshments. What to bring? I made a quick survey of the refrigerator for inspiration. I found a bag of Bosc pears, some goat cheese, and three-quarters of a day-old baguette.

Last month, I came across a recipe for caramelized seckel pears. I’ve been thinking about them for weeks, but never had a chance to try the recipe out. This seemed like a good topper for the crostini. Hence, Roasted Pear-Goat Cheese Crostini it would be.

Roasted Pear-Goat Cheese Crostini
Makes about 3 dozen

1 baguette, cut into ¼-inch slices

Caramelized Pears:
2 Tbsp tablespoon extra virgin olive oil
2 Tbsp honey
2 tsp balsamic vinegar
2 tsp cinnamon
3 Bosc pears

4-6 oz goat cheese, at room temperature

Honey, for drizzling

Preheat the oven to 350F. Arrange the baguette slices in a single layer on baking sheet.. Bake for 10 minutes, until barely browned and crisp. Let them cool.

Turn up temperature to 425F and let the oven preheat. Line another baking sheet with parchment paper.

In a small bowl, whisk together the oil, honey, vinegar, and cinnamon.

Slice each pear in half. Core with a melon baller. Now cut each half in half again so you have quarters. Slice each quarter into 4 to 6 slices. I found it easier to cut through the peel side first.

In a large bowl, toss the pears with the balsamic dressing until all the slices are coated.

Arrange the pear slices on the lined baking sheet in a single layer. Bake for 12 minutes. Let the pear slices cool.

Spread each baguette slice with goat cheese. Place a pear slice on top of the goat cheese. You might need to cut the pear slices in half crosswise to fit.

Drizzle the crostini with honey.

Caramelized Pears

I ended up with many more pear slices than I needed for the number of crostini I was making. The leftover pear slices are delicious in salad. I love making salads for all the random bits of leftovers in the fridge. I had a great lunch salad with some leftover turkey confit, roasted fingerling potatoes, and the caramelized pear slices, along with lettuce, of course.

Salad with Pears

Here’s the result of my labors at the holiday greens party. I did start with a plain fir wreath that I bought, but I added more greens as well as all the decorations. Isn’t it pretty?