|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: USA Pears; photo from Pear Bureau Northwest
Seasonal fruit, creamy gorgonzola, local honey and a sprinkle of sea salt make this light snack the perfect accompaniment to a glass of wine or fruity iced tea. Chef Pawlcyn recommends swapping in stone fruit for the pears to give this bruschetta a timely summertime twist.
1/2 loaf walnut bread
Extra virgin olive oil or walnut oil
3 ripe pears, such as Bosc, French Butter or Comice
1 1/2 cups tiny arugula or micro arugula
6 oz. Gorgonzola cheese (dolce), rind removed (or another creamy blue cheese)
Honey, for drizzling
1/2 to 1 tsp. sea salt
- Cut the bread into six 3/4-in. thick slices. Brush with oil and grill over med. heat until nicely toasted on both sides.
- Meanwhile, core pears and slice into thick slabs; brush with oil and grill until lightly browned and slightly softened.
- Smear each toasted bread slice with cheese; top with a piece of grilled pear and place on plate. Top with some of arugula, a drizzling of honey and small sprinkling of sea salt.