Miyoko Schinner

Gruyère and Pear Croustades with Red Wine Glaze

Preparation info
  • Makes about

    8

    servings
    • Difficulty

      Medium

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

Highly versatile Soft Gruyère is the star of this easy appetizer with a sophisticated flavor. You can make the red wine glaze up to the point of thickening as far as one week in advance and refrigerate it until you assemble the croustades; simply reheat it in a small saucepan and stir in the arrowroot starch while the croustades bake.

Ingredients

Glaze

  • 1½ cups robust, dry red wine (such as Cabernet Sauvignon or Zinfandel)
  • 2 to 3 tablespoon aga

Method

  1. Make the glaze.

    Combine the wine, 2 tablespoons of the agave nectar, and the thyme and salt in a heavy medium saucepan. Bring to a simmer over medium heat. Decrease the heat to medium-low and simmer, stirring occasionally, until reduced to about