Crostini With Pear Parmesan And Caramelized Shallots Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

Steps:

• Make the vinaigrette: Put the shallot in a small bowl with the vinegar and a good pinch of salt and pepper to taste. Let macerate for 5 to 10 minutes. Stir in the mustard, then whisk in the oils. Taste and adjust seasoning.
• Make the crostini: Heat the oil in a skillet over medium-high heat. Add the onion and brown, turning frequently. When it begins to soften, season generously with salt and pepper; reduce heat to medium. Continue cooking for about 5 minutes, until nicely caramelized. Add the rosemary and transfer to a bowl to cool to room temperature.
• Heat the oven to 400 degrees. Put the bread in the toaster until lightly browned, then lay the slices on a baking sheet. Spread about 1/2 ounce Gorgonzola on each toast, then top with the onion mixture and 3 or 4 walnut halves.
• Bake on the top shelf of the oven until bubbling and lightly browned, 5 to 7 minutes. Cut into wedges if desired.
• Assemble the salad: Put the greens and chopped celery in a low wide salad bowl. Just before serving, lightly sprinkle with salt and pepper, then toss with half the vinaigrette, just coating the leaves. Peel, core and slice the pears. Dress the slices with the rest of the vinaigrette in a separate bowl, spoon the pears over the salad, and serve with the warm crostini on the side.

Steps:

• Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
• Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
• Toast in the preheated oven until golden, 8 to 10 minutes.
• Top baguette rounds with shallot mixture and Parmesan cheese.
• Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

Steps:

• Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
• Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
• Toast in the preheated oven until golden, 8 to 10 minutes.
• Top baguette rounds with shallot mixture and Parmesan cheese.
• Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

Steps:

• Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
• Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
• Toast in the preheated oven until golden, 8 to 10 minutes.
• Top baguette rounds with shallot mixture and Parmesan cheese.
• Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.