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 Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 24 People
- 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
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.
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.
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