Balsamic Glazed Pear and Goats Cheese Crostini
Ingredients:
Method:
*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.
- 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:
- Slice pears stem side up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices.
- 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.
- Spread each toasted baguette round with a small amount of Celtalan of Conwy Pear & Cinnamon Jam.
- 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.
