Pear and Gorgonzola Crostini Recipe
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!
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.
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