Walnut Bread Crostini with Sautéed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic Reduction
2 tbsp mia’s kitchen Balsamic Reduction
1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares
2 tablespoons mia’s kitchen Extra Virgin Olive Oil, plus extra for brushing bread
1 pear, peeled, cored, cut into 1/4’s and then sliced into ?-inch slices
1/2 cup port wine
4 thin slices prosciutto
4 tbsp gorgonzola cheese
salt and pepper top taste
Slice the walnut bread into inch slices. Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
In a sauté pan on medium heat, sauté the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.
Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the Mia’s Kitchen Balsamic Reduction over the top