Pear Crostini With Blue Cheese Tyler Florence Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
• Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
• Cut blue cheese slices into 8 equal pieces.
• Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

Steps:

• Preheat the oven to 500 degrees F.
• Put a sheet pan or pizza stone in the oven to get it heated up too.
• Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.
• Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.
• Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each crostini. Serve warm.

Steps:

• Preheat oven to 350. Place bacon strips on foil lined baking sheet and sprinkle rosemary on top. Bake for 10 - 15 minutes, until almost done, but not too crisp. Remove from oven and set aside.
• Preheat small skillet to medium heat and melt olive oil and butter together. Place shallot slices in skillet and stir well to coat evenly. Add brown sugar and melt together, continually stirring. Reduce heat to medium low and slowly cook for about 10 - 15 minutes until shallots are soft and caramelized in color. Remove from heat and set aside.
• Preheat a grill pan to medium heat. Place pears on pan and quickly grill for about 2 - 3 minutes until char lines are visible. Remove from heat.
• Preheat oven to broil. Line second baking sheet with bread slices. Top with large chunks of the blue cheese. Crumbles don't hold together well, so I do recommend a wedge of cheese that you pinch and crumble yourself. Top with bacon slices, caramelized onions and pears. Toast in oven until cheese melts, approximately 3 - 5 minutes.
• This is great when serve with warm toasted nuts and red wine.