Pear Compote with Cheese



  • French or sourdough baguette, 24 slices, each about ½ inch (12 mm) thick
  • Olive oil, 2 tablespoons
  • Pears such as Bartlett (Williams’) or Bosc, 2, peeled, quartered, cored, and coarsely chopped
  • Star anise or cinnamon stick, 1
  • Fruity white wine such as Riesling, tablespoons
  • Sugar, 1 tablespoon, or to taste
  • Aged pecorino cheese, ¼ lb (125 g)
  • Maytag or other blue cheese, ¼ lb (125 g)


  • Toast the bread

    Preheat the oven to 350°F(180°C). Arrange the baguette slices on a baking sheet and brush lightly with the oil. Bake until crisp and golden, 10–15 minutes. Transfer to a large platter.

  • Cook the pear compote

    In a frying pan over medium-low heat, combine the pears, star anise, wine, and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the pears are softened, about 12 minutes. Remove the star anise. Let cool to room temperature. (The compote may be refrigerated for up to 8 hours; bring it to room temperature before serving.)

  • Arrange the platter

    Transfer the compote to a small bowl and place on the platter. Arrange the cheeses and crostini around the compote. Layer a slice of cheese and a dollop of compote on each crostini and serve.