For the Crostini:
Sourdough Baguette — 1
Olive Oil — 2-3 tbsp
Garlic Cloves — 2
Pear, Thinly Sliced — 1
Prosciutto — 4 oz
For the Gorgonzola Spread:
Gorgonzola Cheese — 1/2 lb
Greek Yogurt — 1/4 Cup
Olive Oil — 2 tbsp
Juice of 1 Lemon
Zest of 1 Lemon — reserve 1/2 for garnish
Salt — to taste
Fresh Ground Black Pepper — to taste
Preheat your oven to 400 degrees. Slice the baguette on a bias about ½ inch thick then drizzle each slice with olive oil and season with salt and pepper. Bake for 20-25 minutes until toasted. Right out of the oven rub garlic on the toast.
Make the gorgonzola spread by combining Gorgonzola, yogurt , olive oil, lemon juice, zest, and salt and pepper until the mixture is a creamy spread. Set aside.
Thinly slice your pears and wrap each slice in 1 slice of prosciutto. On your garlic toast, spread your gorgonzola spread, top with your wrapped pears with prosciutto. Garnish and season with salt, pepper and reserved lemon zest.
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