Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction (Joey Altman) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 25 |
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Ingredients:
1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares |
2 tablespoons olive oil, plus extra for brushing bread |
1 pear, peeled, cored, cut into 1/4's and then sliced into -inch slices |
salt and pepper |
2 tablespoons balsamic vinegar |
1/2 cup port wine |
4 thin slices prosciutto |
2 ounces gorgonzola cheese |
Directions:
1. Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
2. In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.
3. In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools.
4. Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.
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