Lemony Goat Cheese & Pear Crostini
A Chic Appetizer for Women’s Day! Looking for the perfect bite for your Girls’ Night In? This Lemony Goat Cheese & Pear Crostini is...
Ingredients
Serves:
2
- 2 fresh baby pears
- 2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
- 4 teaspoons light brown sugar
- 2 pinches of salt
- 2 large slices of sourdough bread (0.5 inch thick)
- 2 tablespoons hazelnuts, chopped
- 4 oz. soft fresh goat cheese
- 2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil
- 2 fresh baby pears
- 2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
- 4 teaspoons light brown sugar
- 2 pinches of salt
- 2 large slices of sourdough bread (0.5 inch thick)
- 2 tablespoons hazelnuts, chopped
- 100 grams soft fresh goat cheese
- 2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil
Directions
-
Cut the pears in half, then brush the cut side with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
-
Heat a non-stick medium pan over medium heat, then reduce to low-medium heat. Place the pear halves cut-side down in the pan and grill for about 5 minutes, or until slightly softened and golden brown. Let cool.
-
Sprinkle with light brown sugar and salt, then caramelize using a kitchen torch or by placing the pears on an oven tray under the oven broiler set to maximum power for about 1 minute, or until the sugar is melted and caramelized.
-
Cut the sourdough slices in half and toast them until crunchy and crispy. Let cool.
-
Coarsely crush the hazelnuts with a large, heavy pestle.
-
Spread the goat cheese over the toasted bread, then place the pear halves cut-side up on top of the cheese.
-
Sprinkle with the crushed hazelnuts, then finish with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.
- Cut the pears in half, then brush the cut side with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
- Heat a non-stick medium pan over medium heat, then reduce to low-medium heat. Place the pear halves cut-side down in the pan and grill for about 5 minutes, or until slightly softened and golden brown. Let cool.
- Sprinkle with light brown sugar and salt, then caramelize using a kitchen torch or by placing the pears on an oven tray under the oven broiler set to maximum power for about 1 minute, or until the sugar is melted and caramelized.
- Cut the sourdough slices in half and toast them until crunchy and crispy. Let cool. Coarsely crush the hazelnuts with a large, heavy pestle.
- Spread the goat cheese over the toasted bread, then place the pear halves cut-side up on top of the cheese.
- Sprinkle with the crushed hazelnuts, then finish with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.
“I Love You” Lemony Pink Smoothie
This healthy and delicious pink smoothie is made with banana, raspberries, and our can’t-live-without Meyer Lemon–Infused Extra Virgin Olive Oil.
Vignoli style boosted ricotta cheese
Want to give your ricotta an extra flourish and turn it into a truly memorable tasting experience? It could not be simpler with our Mesquite Smoked Infused E...
Cakey chocolate chips cookies
Less chewy than classic chocolate chip cookies, these fabulous treats are the perfect middle ground between cookies (of course) and mini cakes.Crisp and crun...
Vignoli style olive oil cinnamon rolls
So, let’s try cinnamon rolls our way, made with our delicate Extra Virgin Olive Oil IGP Sicilia—perfect for many recipes, sweet dishes included—instead of bu...
