Whipped Gorgonzola Crostini with Sautéed Pears
Whipped Gorgonzola Crostini are one of those appetizers that feel way fancier than the effort involved. The creamy cheese, warm pears, and crunchy baguette come together in the perfect bite, and they’re always a crowd favorite!
This is the kind of recipe I pull out when I want something that looks impressive but doesn’t stress me out. Creamy whipped gorgonzola, warm sautéed pears, crunchy walnuts, and a little rosemary come together in a way that feels so cozy yet perfectly elegant!
I’ve made these crostini for holiday parties, casual wine nights, and everything in between, and they never fail to disappear fast! They strike that perfect balance between sweet and savory, and they look just as good as they taste, which is always a win when you’re hosting in my opinion.
Why You’ll Love This Whipped Gorgonzola Crostini Recipe
- Perfect for holidays and entertaining. These crostini are bite-sized, easy to serve, and ideal for gatherings where people want to snack and mingle.
- Simple but beautiful. A handful of ingredients turns into something that looks so gorgeous when served!
- Big flavor, minimal effort. The whipped gorgonzola does most of the heavy lifting, while the pear topping adds warmth and texture.
- Easy to prep ahead. You can make the components in advance and assemble right before serving.
Ingredients You Need
- Baguette: A classic choice for crostini. Slice it into ½-inch rounds so it’s sturdy enough to hold the toppings.
- Olive oil & salt: Lightly brushing the bread with olive oil helps it toast evenly, and a pinch of salt keeps it flavorful.
- Gorgonzola: This is the star of the show in these whipped gorgonzola crostini! Let it soften at room temperature so it blends smoothly!
- Cream cheese: Balances the boldness of the gorgonzola and gives the whipped mixture structure.
- Heavy cream: Adds lightness and helps create that ultra-creamy, spreadable texture!
- Pears: Ripe but firm pears are best. You want them tender, not mushy.
- Butter: Adds richness and helps the pears caramelize slightly.
- Honey: For a touch of added sweetness.
- Walnuts: Chopped walnuts add crunch and a slightly bitter contrast.
- Rosemary: Fresh rosemary brings an herby, aromatic note that ties everything together.
Substitutions & Variations
- Cheese Options: If you’re not a fan of gorgonzola, you can swap it for another blue cheese, goat cheese, or even feta for a milder flavor. Cream cheese keeps the mixture balanced, no matter which cheese you choose.
- Fruit: Pears can easily be replaced with apples, especially in the fall. Honeycrisp or Pink Lady apples work well and hold their shape when sautéed.
- Not into walnuts? Pecans or hazelnuts are great alternatives, or you can skip the nuts altogether if needed.
How to Make Crostini
- Toast the Crostini: Heat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake 8–10 minutes, flipping halfway, until golden and crisp. Let cool.
- Whip the Cheese: Add gorgonzola, cream cheese, honey, and heavy cream to a food processor. Chill until needed.
- Sauté the Pears: Melt butter in a skillet over medium heat. Add pears and sauté 3–5 minutes, until softened. Add honey, walnuts, rosemary, and a pinch of salt. Remove from heat and let cool slightly.
- Assemble & Serve: Spread each crostini with a generous spoonful of whipped gorgonzola. Top with the warm pear–walnut mixture. Finish with extra rosemary or a crack of black pepper.
Tips for Success
- Soften your cheese first! Make sure to let the gorgonzola and cream cheese sit out for about 30 minutes so they blend smoothly.
- Watch the crostini closely. Toasted bread can go from perfect to too dark quickly, so keep an eye on it in the oven!
- Use pears that are ripe but firm. Overripe pears will break down too much when cooked, so I recommend using slightly firm pears here.
- Assemble just before serving! This keeps the crostini crisp and prevents sogginess.
How to Serve Crostini Appetizers
Pear gorgonzola crostini are best served on a large platter or wooden board where guests can easily grab one (or two). I like to arrange them in a single layer so the toppings stay put.
These pair beautifully with white wine, prosecco, or a light red. They also work well alongside other small bites like olives, cured meats, roasted nuts, or a simple salad if you’re building out a full appetizer spread.
Storage Suggestions
If you’re prepping the walnut gorgonzola crostini ahead, store each component separately. The whipped gorgonzola can be refrigerated in an airtight container for up to 3 days. The pear and walnut topping will keep for about 2 days in the fridge.
Toast the sliced baguette fresh and assemble just before serving for the best texture and flavor.
Frequently Asked Questions
Crostini are small, thin slices of bread, usually baguette, that are brushed with olive oil and toasted until crisp. The toasted baguette pieces are the perfect base for spreads and toppings because they’re sturdy, bite-sized, and easy to eat, making them ideal for appetizers and entertaining.
While crostini and bruschetta are often used interchangeably, there are a few key differences. Crostini are typically made from smaller, thinner slices of baguette that are toasted until crisp and used as a base for spreads and toppings. Bruschetta is usually made from larger slices of rustic bread that are grilled or toasted and topped more simply, often with tomatoes and olive oil.
More Appetizer Recipes to Try
- Baked Feta with Honey & Grapes
- Carrot & Feta Galette
- Chicken Liver Pate
- Baked Apples with Brie and Walnuts
- Cranberry Pistachio Crusted Cheese Log
Pear and Gorgonzola Crostini Recipe
Ingredients
For the Crostini
- 1 baguette sliced into ½-inch rounds
- Olive oil for brushing
- Pinch of salt
For the Whipped Gorgonzola
- 4 oz gorgonzola softened
- 4 oz cream cheese
- 2 –3 tbsp heavy cream or more
For the Pear Topping
- 2 ripe pears peeled & diced
- 1 tbsp butter
- 1 –2 tbsp honey
- ¼ cup walnuts chopped
- Pinch of salt
- 1 tsp fresh rosemary minced
Instructions
- Heat oven to 400°F Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake 8–10 minutes, flipping halfway, until golden and crisp. Let cool.
- Add gorgonzola, cream cheese, honey, and heavy cream to a food processor. Chill until needed.
- Melt butter in a skillet over medium heat. Add pears and sauté 3–5 minutes, until softened. Add honey, walnuts, rosemary, and a pinch of salt. Remove from heat and let cool slightly.
- Spread each crostini with a generous spoonful of whipped gorgonzola. Top with the warm pear–walnut mixture. Finish with extra rosemary or a crack of black pepper.
Video
Notes
- Soften your cheese first! Make sure to let the gorgonzola and cream cheese sit out for about 30 minutes so they blend smoothly.
- Watch the crostini closely. Toasted bread can go from perfect to too dark quickly, so keep an eye on it in the oven!
- Use pears that are ripe but firm. Overripe pears will break down too much when cooked, so I recommend using slightly firm pears here.
- Assemble just before serving! This keeps the crostini crisp and prevents sogginess.
