Crostini con pere, gorgonzola e miele

Crostini with pears, gorgonzola and honey

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This interesting mixture of ripe pears and the sweet, yet sharp, gorgonzola is served on a piece of grilled bread and drizzled with a little honey as an antipasto.


  • 6 slices of country-style bread
  • large ripe, firm pears
  • 3


Heat an oven grill (broiler). Toast the bread lightly, just to dry it on both sides and remove from the oven.

Peel the pear and halve it vertically. Core and divide each half into six or eight thin slices.

Put the sugar and butter in a saucepan on a medium heat, and add the pear slices. Sauté until the sugar begins to caramelise lightly and the pears are soft, but still in their