Best Gorgonzola Walnut Crostini With Pear Salad Recipes

GORGONZOLA CROSTINI

Steps:

• Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
• Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

PEAR, GORGONZOLA & WALNUT SALAD

Steps:

• Whisk together oil, lemon juice, honey, thyme, mustard, pepper and salt in a large bowl. Add lettuce and gently toss to combine. Top with sliced pear, Gorgonzola, walnuts and raisins. Serve immediately.

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

PEAR SALAD WITH WALNUTS AND GORGONZOLA

Steps:

• Divide the lettuce onto 4 chilled plates and top with sliced pears and currants or raisins.
• Crumble the cheese evenly over the salads and top with walnut halves.
• In a small bowl combine the lemon juice , rice vinegar, and olive oil. Whisk together and season with salt and fresh-ground black pepper to taste.
• Drizzle half over the salads and serve the rest on the side.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

PEAR & GORGONZOLA CROSTINI

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.