Mark Leslie's Gorgonzola, Pear & Honey Crostini - WSFA.com Montgomery Alabama news.

Mark Leslie's Gorgonzola, Pear & Honey Crostini

When you think of cheese, you probably think of a topping on your favorite burger or pizza, right? But in Italy, cheese is often served as a dessert! Here is a sweet treat that Chef Mark Leslie prefers to serve as an antipasto, or appetizer, at parties.   

 

Gorgonzola, Pear and Honey Crostini 

1 baguette loaf, sliced into ½-inch-thick slices, on the bias (diagonal) 

2 large pears 

6 ounces (just under a 1/2-pound) Gorgonzola cheese, cut into small pieces 

1/4 cup whipping cream 

Honey for drizzling (approximately ¼ cup, if not more) 

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 

Place the bread slices on a parchment-lined baking sheet and set aside. 

Cut each pear lengthwise into quarters. Core and remove the stem from each quarter and cut the quarters lengthwise into 3 slices each. (This will give you 24 pear slices) 

Next, in a small bowl, use a fork to mix together the cheese and whipping cream until well combined. (It will still be a little "lumpy," which is okay.) 

Slather each bread slice with some of the cheese mixture, evenly dividing it among the slices. Put a slice of pear onto the cheese and place the bread on the parchment-lined sheet. Place the sheet into the oven and bake for 10 to 12 minutes until the cheese is hot and melting. Remove the baking sheet, drizzle the hot crostini with honey and transfer to a platter.  

Serve warm or at room temperature. 

Makes 20 to 24 crostini.

Copyright 2012  WSFA 12 News.  All rights reserved.

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  • About Mark Leslie

    About Mark Leslie

    Mark Leslie Recently seen on NBC's Today Show, Mark Leslie loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone ofMore >>
    Mark Leslie, recently seen on NBC's Today Show, loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone of gelato placedMore >>
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