Pear and Gorgonzola Crostini

Pears and gorgonzola are a classic combination and you can not go wrong; the cumin seeds are pleasantly aromatic.

1 loaf of grainy bread (or a baguette)
1 bosc pear
100 g of sweet gorgonzola
1 tablespoon of butter
1 tablespoon of honey
pepper and salt
cumin seeds
1/4 cup apricot jam
arugula leaves to decorate

YIELD: serves 4

COURSE: Appetizers Tapas Meze

CUISINE: Italian

Prep Time: 10 min

Cooking Time: 10 min

Total Time: 20 min


  1. Peel the pear and cut it into small cubes. Melt the butter in a pan and sauté the pear cubes for 2-3 minutes; add the honey with 3 tablespoons of water and cook the pear which must be soft but still firm. Season with salt and pepper. Remove the cubes and set aside.
  2. Cut the bread or baguette into 1 cm, 1/2 inch slices. Place the bread in the same pan that you used for the pears. Toast the bread cubes on one side and then turn them over and toast the other side. Arrange the slices on a baking tray. Spread apricot jam over each toast. Assemble each crostini with a few pieces of Gorgonzola and a few pear cubes.
  3. Bake in the oven at 180 ° C, 350 degrees F. until the gorgonzola begins to melt. Complete the crostini by adding cumin seeds and an arugula leaf.
  4. Serve warm or lukewarm.