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Balsamic Glazed Pear and Goats Cheese Crostini

Ingredients:
  • 2 pears
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • 1 teaspoon honey
  • 24 baguette rounds, toasted
  • 1/2 cup goat cheese, spreadable
  • 1/2 cup almonds, slivered, toasted*
  • Celtalan of Conwy Pear & Cinnamon Jam

Method:
  1. Slice pears stem side up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices.
  2. Heat vinegar, butter and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking for 1 minute turning once.
  3. Spread each toasted baguette round with a small amount of Celtalan of Conwy Pear & Cinnamon Jam.
  4. Place 2 pear slices on each toasted baguette round and top with 1 teaspoon goat cheese. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.

*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma.
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