These Shaved Pear & Gorgonzola Crostini are elegant appetizers featuring crisp baguette toasts layered with creamy Gorgonzola, thinly sliced fresh pear, and a drizzle of honey or balsamic glaze. A sweet-savory bite perfect for entertaining, wine nights, or holiday spreads.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMakes 20 crostini
For the Crostini Base
1 French baguette, sliced into ½-inch rounds (about 20 slices)
2 tbsp olive oil (for brushing)
1 clove garlic (optional, for rubbing)
For the Topping
5 oz Gorgonzola or blue cheese, softened
2 ripe Bartlett or Bosc pears, thinly shaved or sliced
2 tbsp honey or balsamic glaze
¼ cup chopped toasted walnuts (optional)
Fresh thyme leaves or microgreens (for garnish)
Freshly ground black pepper
Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 6–8 minutes until golden and crisp.
Optional: Rub each warm toast with a cut garlic clove for extra flavor.
Prepare the Pears
2
Use a mandoline or sharp knife to thinly slice pears lengthwise (no need to peel).
Toss very lightly with a few drops of lemon juice to prevent browning, if desired.
Assemble the Crostini
3
Spread each toast with a layer of softened Gorgonzola.
Top with a ribbon or two of shaved pear.
Drizzle with honey or balsamic glaze.
Sprinkle with chopped walnuts, herbs, and a crack of black pepper.
Pairing Suggestions
Tips & Notes
5
Gorgonzola swap: Use creamy blue cheese, Roquefort, or even whipped goat cheese for a milder option.
Pear prep tip: Use firm-ripe pears for easier slicing and better presentation.
Crunch factor: Toasted walnuts or candied pecans add texture and balance.
Make ahead: Toast crostini and prep toppings in advance. Assemble just before serving to prevent sogginess.
Ingredients Makes 20 crostini
For the Crostini Base
1 French baguette, sliced into ½-inch rounds (about 20 slices)
2 tbsp olive oil (for brushing)
1 clove garlic (optional, for rubbing)
For the Topping
5 oz Gorgonzola or blue cheese, softened
2 ripe Bartlett or Bosc pears, thinly shaved or sliced
2 tbsp honey or balsamic glaze
¼ cup chopped toasted walnuts (optional)
Fresh thyme leaves or microgreens (for garnish)
Freshly ground black pepper
Directions Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 6–8 minutes until golden and crisp.
Optional: Rub each warm toast with a cut garlic clove for extra flavor.
Prepare the Pears
2
Use a mandoline or sharp knife to thinly slice pears lengthwise (no need to peel).
Toss very lightly with a few drops of lemon juice to prevent browning, if desired.
Assemble the Crostini
3
Spread each toast with a layer of softened Gorgonzola.
Top with a ribbon or two of shaved pear.
Drizzle with honey or balsamic glaze.
Sprinkle with chopped walnuts, herbs, and a crack of black pepper.
Pairing Suggestions
Tips & Notes
5
Gorgonzola swap: Use creamy blue cheese, Roquefort, or even whipped goat cheese for a milder option.
Pear prep tip: Use firm-ripe pears for easier slicing and better presentation.
Crunch factor: Toasted walnuts or candied pecans add texture and balance.
Make ahead: Toast crostini and prep toppings in advance. Assemble just before serving to prevent sogginess.
Shaved Pear & Gorgonzola Crostini
