- 1/8 C pine nuts, toasted
- 2 1/2 tbsp extra virgin olive oil + extra for garnish
- 1/2 garlic clove, peeled
- 2 slices of sourdough bread
- 1 semi ripe Bartlett pear, peeled, cored, sliced into thin wedges
- 1 tsp sugar
- 1 tsp lemon juice
- 2 oz quality goat cheese
- Parsley leaves, for garnish
Preheat oven to 400ºF. Place the pine nuts, 2 tbsp olive oil, garlic, a pinch of salt, and some fresh cracked black pepper in a food processor. Pulse until you have a coarse, wet paste.
With a brush, apply the mixture to one side of the sourdough bread slice. Lay the bread slices on a baking sheet and bake for 10 minutes, or until lightly colored. Remove and set aside.
Place the pear slices in a small mixing bowl. Add the remaining 1/2 tbsp olive oil, sugar, lemon juice, and a pinch of salt. Toss gently to coat. Take a griddle pan and place on high heat until piping hot. Lay the pear slices gently on the griddle and leave for 1 minute, just to get the char marks. Turn carefully and repeat on the other side. Remove with tongs and set aside.
To assemble the crostini, gently place several pear slices on top of the bread. Top with chunks of goat cheese. Place the assembled crostini back in the oven for 3-4 minutes, just to warm up, and let the cheese partially melt. Remove from the oven. Garnish the crostini with the parsley leaves and a drizzle of extra virgin olive oil. Finish with fresh cracked black pepper.