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Gorgonzola Pear and Walnut Crostini recipe

Gorgonzola Pear and Walnut Crostini recipe

  • Recipes
  • Dish type
  • Side dish

An elegant and extremely delicious appetiser. The perfect finger food for dinner parties.

21 people made this

IngredientsServes: 10

  • 1 French baguette, sliced into 5mm rounds
  • 4 tablespoons olive oil
  • 2 pears, peeled, cored and sliced
  • 225g crumbled Gorgonzola cheese
  • 120g chopped walnuts

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas 4.
  2. Arrange the baguette slices in a single layer on a baking tray. Brush the top of each one with olive oil. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
  3. Bake for 12 to 15 minutes in the preheated oven or until the pears are browned and the cheese has started to melt.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (17)

by Jessica53214

This bread was good. I made the following changes: I used unmelted butter and then mixed the cheese along with 1TBSP of whiskey and the walnuts into a spread. I skipped toasting the bread, topped it with the pears then spread on cheese mixture. I baked these at 425 for 10 minutes. They came out perfect! I made them for a party and they were gone in less than 20 minutes.-25 Oct 2006


What a delish crostini! The flavors go together so well. Next time I'll make the pear slices a little thicker- I absolutely love how the pear just melts in your mouth.-13 Aug 2007

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Pear Walnut Crostini Appetizer

A delicious fall appetizer to serve to your guests, or bring to a potluck or party, this Pear Walnut Crostini Appetizer is seasonal and fresh!

Friends, when I think about fall foods, it usually involves a tasty appetizer, some kind of comfort dish, and then a yummy dessert with apples or pears. Fall is comforting and just tastes so good.

It also sort of feels like an old friendship. My husband and I were recently in Portland visiting our longtime friends and their little kids. My husband and his friend have been besties since 7th grade, and they just turned 50! We went out to celebrate at a very FUN restaurant in southeast Portland, The American Local, which was quite the culinary experience. Some of us enjoyed baked squid (I did not, everyone else did, because I just can’t stomach squid), with produce-driven plates, and really yummy seasoned skewers. It was truly delightful, plus … when you’re with people you love, that takes dining UP a notch or two, doesn’t it?

This is what I love about the good people in our lives. When we head to a restaurant, or have them into our home for a meal, it’s just a safe place to be with friends. We ended up at Cafe Mingo (their signature dish recipe is on my blog, here) for dessert, and with 3 of us around the table at age 50 now, we talked about the second half of our lives.

This is friendship and loyalty at its deepest level–vulnerability, openness, honesty.

It also takes a good amount of intention to make a friendship last. It doesn’t just happen, but takes energy and planning. It’s not just waving “hi” through the internet on email or on Facebook. It takes intention to arrange, plan, and make getting together happen.

Making memories with people is a true gift.

What we enjoyed on this rainy, cold Portland evening was … unique.

Recipe Summary

  • 9 ounces penne pasta
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • 3 tablespoons crumbled Gorgonzola cheese
  • ½ cup heavy whipping cream
  • 1 large pear, peeled and cubed
  • ½ cup chopped toasted walnuts
  • ground black pepper to taste

Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes drain.

Return the drained pasta to the pot stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat cook until the cheese is completely melted. Pour the cream into the pasta mixture stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.


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Blue Cheese, Pear, and Honey Crostini:

You are going to enjoy making this Blue Cheese, Pear, and Honey Crostini and serving a platter of them to your guests. This appetizer is simple to put together, however, it will give our next party a gourmet touch.

I often like to serve a variety of crostini as an appetizer. If you&rsquore looking for other delicious crostini ideas, check out my Mozzarella Caprese Crostini recipe or my Brie, Fig, and Prosciutto Crostini recipe.

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Toast pecans in large fry pan. Set aside.

Peel pears, if desired. Cut in half and core. If needed, slice about 1/4 inch from rounded sides to make pears sit flat in baking dish.

Bake in a buttered baking dish (9 x 13-inches) at 450 degrees F., for 15 minutes. Remove from oven. Turn pears over and sprinkle with salt, white pepper and nutmeg. Bake 10-15 minutes longer or until soft and lightly browned.

Meanwhile, combine walnuts, brown sugar and melted butter in a small bowl, stirring to coat nuts. Top pear halves with walnut mixture and cheese. Broil pears 5 1/2 inches from heat until cheese melts.

Recipe—Pear and Gorgonzola Crostini

Summer has just come to an end and that means pears are in season. Here is a great appetizer that will help get you in the mood for fall. It’s really elegant and really easy, perfect for a romantic night in or a night of wine tasting! The flavors aren’t ones you might think to typically use together but they really do complement one another nicely. Once you eat these warm delights you will be in the mood to throw on a scarf and go pumpkin picking. Welcome fall!

1/2 c cream cheese, softened
1/2 c Gorgonzola
1/4 c butter, softened
baguette, sliced into 1/2” thick slices
2 pears, sliced into thin wedges
1/2 c pecans, chopped
2 tbsp rosemary. chopped
1/4 c honey

  • Preheat oven to 375º.
  • In a small bowl combine cream cheese, Gorgonzola, and butter.
  • Spread a thin layer of the cheese spread on each baguette slice.
  • Place one or two pear slices on top of the cheese.
  • Top pears with some crushed pecans and sprinkle rosemary on the top.
  • Place the prepared baguette slices on a greased cookie sheet.
  • Bake for 7–8 minutes.
  • Remove from oven and drizzle with honey.

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Possible Variations:

There are endless ways that you could customize this pear salad, so feel free to get creative and use whatever ingredients you love best! For example, feel free to…

  • Add bacon or chicken: Crumbled bacon or grilled diced chicken would be delicious additions, if you would like to add some protein.
  • Add pomegranate arils: For an extra pop of color this time of year, feel free to sprinkle some fresh red pomegranate arils (or even dried cranberries) into the salad too.
  • Use a different kind of cheese: As mentioned above, crumbled goat cheese, feta cheese, aged cheddar or shaved Parmesan would be delicious cheese alternatives.
  • Use a different kind of nuts: Feel free to candy pecans instead of walnuts. Or, if you’re short on time, you can just toast the nuts instead of baking them with the candy coating.
  • Use balsamic vinegar: I also love making this salad with a zesty balsamic vinaigrette, subbing in balsamic (or golden balsamic) vinegar in place of the apple cider vinegar.
  • Make it gluten-free: This salad is already naturally gluten-free! As always, just be sure to double-check your labels to ensure that all ingredients are certified gluten-free.
  • Make it vegan: Just omit the gorgonzola or use vegan cheese in its place.

Watch the video: Easy Dishes Pear u0026 Gorgonzola Farfalle 4K (November 2021).