25 Nov Gorgonzola Pear Crostini Recipe
Gorzonola and pear: a match made in food heaven.
1 baguette, cut into ¼” thick slicesExtra virgin olive oil
8-10 oz of our new Gorgonzola Dip (in the Deli)
15 oz can of pear halves in juice, drained (slice each half into thirds)
1 cup candied pecans, chopped
Preheat oven to 400ºF. Lightly brush 1 side of each baguette slice with olive oil, place in a single layer on a baking sheet and toast for 5-7 minutes or until just brown. Let cool. Spread or pipe the gorgonzola dip on the toasts. Top with pear slices and chopped pecans.