Pear Crostini
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Serve this in the winter when the best pears are available. Allow time for ripening (you will want to buy them ahead), but remember that slightly underripe pears are the best for cooking and baking.
8 Crostini (see earlier recipe)
For the topping
1 large pear (at room temperature), cored and halved lengthwise, each half cut crosswise into twelve ¼-inch-thick slices (see Tip)
1 tablespoon pure maple syrup
¼ cup garlic and herb-flavored chevre cheese
3 tablespoons freshly grated Parmesan cheese
Begin by preparing the Crostini.
Toss the pear slices and maple syrup in a small bowl. Allow to stand at room temperature for about 10 minutes to allow the flavors to blend.
Adjust the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Arrange the crostini in a single layer on a baking sheet. Spread each crostini with cheese. Use a slotted spoon to strain the pear slices; arrange a row of 3 overlapping slices on each crostini. Sprinkle with Parmesan cheese. Broil the crostini for about 1 ½ to 2 minutes, or until the pear slices are tender and the cheese is melted and lightly browned.
Serve immediately while warm or allow to come to room temperature.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
