Pear and Prosciutto Crostini with Gorgonzola
I am absolutely obsessed with this pear and prosciutto crostini with gorgonzola! It has a great balance of sweet, tangy and salty.
Servings: 6
Ingredients
For your Crostini
- 1 large sourdough baguette
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large garlic cloves
- ½ pound gorgonzola cheese
- ¼ cup Greek yogurt
- Zest of ½ lemon plus more for garnish
- Juice of 1 small lemon
- 2 large pears thinly sliced
- 4 ounces thinly sliced prosciutto
Instructions
- Preheat your oven to 400 degrees. Slice your baguette on a bias (about 1/4 to 1/2 inch thick depending on your preference), and place it on a baking sheet lined with parchment paper. Season with kosher salt, black pepper, and extra-virgin olive oil. Bake for 10 to 15 minutes until toasted. When they’re out of the oven, while hot, rub garlic on the toast.
- In the meantime, make your gorgonzola spread. Blend (or mix by hand) your gorgonzola, yogurt, lemon zest, and juice. Adjust with water if needed to thin out a tad. Season with salt and pepper until the gorgonzola is mixed throughout and it creates a creamy spread. Set aside.
- Wrap each slice of pear with 1 piece of prosciutto.
- Assemble your crostini! On your garlic toast, spread your gorgonzola spread, top with your wrapped pears with prosciutto. Garnish and season with cracked black pepper, and lemon zest.
Nutrition
Calories: 180kcal | Carbohydrates: 1g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 438mg | Potassium: 109mg | Sugar: 0.5g | Vitamin A: 289IU | Calcium: 209mg | Iron: 0.1mg