Prosciutto, Asian Pear and Blue Cheese Crostini

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

It's always so nice when something this delicious and pretty is so easy to pull together.

Prosciutto, Asian Pear and Blue Cheese on a wooden tray with thyme-infused honey.

Pear and Blue Cheese Crostini

Blue cheese and honey have a tremendous affinity for each other. Blue cheese pairs beautifully with pears. Blue cheese is an excellent partner to prosciutto. And blue cheese is just plain delicious on top of a piece of oil-brushed toasted bread.

Prosciutto, Asian Pear and Blue Cheese Crostini on a white plate.

And so when all of these ingredients join together into one crostini, it’s honestly close to magical. A perfect bite with sweet and tangy and salty and savory all playing together perfectly.

Prosciutto, Asian Pear and Blue Cheese on a wooden tray with thyme-infused honey.

Roth Buttermilk blue is one of the most accessible blue cheeses out there, with a mild, earthy flavor. Blue cheese lovers will adore it, and blue cheese skeptics will understand what all the fuss is about. A lot of people imagine that blue cheese is “stinky” or too sharp or overpowering. This cheese really will change a doubter’s mind.

Prosciutto, Asian Pear, and Blue Cheese on a wooden tray.

Now that you’ve been converted, you’ll be crumbling it onto burgers, mixing it into dips (hello, buffalo chicken wings), adding a handful to your mac and cheeses, and using it to top salads. I’m definitely using it when I make my next batch of this slaw, and I also plan on using the slaw dressing on other salads, and also as a dip for chicken wings and crudite of all sorts.

Person slicing an Asian pear on a wooden tray with Prosciutto and Blue Cheese.

If you’re just happy to be nibbling it, you’ll find it goes well with everything from champagne to port to sweet dessert wines. Or make up a batch of this warming gingery apple cider and bourbon cocktail.

Keep a wedge around, and you’ll find yourself pulling it out for all sorts of reasons.

Thyme-infused honey drizzling over Prosciutto, Asian Pear and Blue Cheese Crostini.

Also, that thyme-infused honey? Can I mention, fabulous holiday gift? And use it in any recipe that calls for honey, where an herbal note would be welcome.

Other Crostini Recipes:

Prosciutto, Asian Pear and Blue Cheese Crostini on a sparkly white plate.

Pin this now to find it later

Pin It
5 from 1 vote

Prosciutto, Asian Pear and Blue Cheese Crostini

It’s always so nice when something this delicious and pretty is so easy to pull together.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 24 People
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!

Ingredients 

  • 24 baguette slices preferably sliced on the diagonal
  • ¼ cup olive oil
  • kosher salt to taste
  • 1 Asian pear cut into 24 thin slices
  • ¼ pound very thinly sliced prosciutto
  • 6 ounces Roth Buttermilk blue cheese
  • honey or Thyme Infused Honey see Note
  • freshly ground pepper to taste

Instructions 

  • Preheat the oven to 350°F. Place the baguette slices on a baking sheet and brush them lightly with the olive oil. Sprinkle them lightly with salt. Bake for about 4 minutes until the edges start to turn golden brown, then remove and let cool. Keep in mind that they will firm up as they cool, so don’t overbake them.
  • Cut the prosciutto into pieces the right size to drape over the crostini. Cut the blue cheese into thin 1/2-inch pieces.
  • Onto each cooled crostini, layer a piece of pear, a piece of prosciutto, and a couple of pieces of the blue cheese. Lightly drizzle the crostini with the honey. Give a quick grind of pepper over all.

Notes

To Make Thyme-Infused Honey

Place enough sprigs of clean fresh (but dry, not damp) thyme to fill about half a container (you can curl them into a ring so that they fit nicely and look pretty in the jar). Pour in honey until it fills the container and make sure the thyme leaves are submerged. Let it sit for at least 5 days and up to two weeks (the longer the herbs stay in the honey, the more pronounced the flavor will be). Strain out the herbs and place the honey in another clean container. This will last for months, though if it starts to look murky in any way, it needs to be tossed.
This post has been sponsored by Roth cheese. All the opinions expressed are my very own.

Nutrition

Calories: 156kcal, Carbohydrates: 17g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 326mg, Potassium: 71mg, Fiber: 1g, Sugar: 1g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. estelle templeton says:

    left out is the recipe for the Apple cider, Bourbon cocktail!!!?