No. 1 : Quick Recipe
Pear & Roasted Walnut Crostini with Balsamic Glaze
- ½ Cup Balsamic Vinegar
- 1 TB Honey
- 8 Slices Rustic Whole Wheat Bread
- 1 TB Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper
- 1 Large Bosc Pear, core removed and thinly Sliced
- 4 OZ Crumbled Gorgonzola (or Goat Cheese)
- Large Handful of Arugula
- ¾ Cup Toasted, Roughly Chopped Walnuts
Add the vinegar and honey to a sauté pan over medium heat. Cook the vinegar mixture for about 10 – 15 minutes, stirring occasionally, reducing heat as the liquid simmers. Remove from the heat when it has reduced by half. Let cool before serving or storing.
Spray or brush the bread with the olive oil. Sprinkle with salt and pepper and roast in a 425F oven for 5 – 7 minutes or until golden brown.
Layer the toasted bread slices with the thinly sliced pears, cheese and arugula. Drizzle with glaze, (you will have glaze left over.) Garnish with chopped roasted walnuts.
No. 2 : Kitchen SCOOP
Did you know most of the pears we eat in the U.S. are grown in Oregon and Washington State? Ten varieties are available, and the season runs from September through April, sometimes May. Bosc pears are my hands down favorites – they seem to be consistently flavorful with a good texture – even from the grocery store.
No. 3 : Clever Idea
Once you have mastered making balsamic glaze, it’s easy to double or triple the recipe. Just remember it will take a little longer to reduce when you add more liquid to the pan. Pour it in a closed container and store in the fridge, it will keep for a couple of weeks – if it lasts that long!
No. 4 : CHEERS
Zyme Valpolicella DOP “Reverie”
Valpolicella Region, Verona Italy
This bottle won’t be hard to spot on the shelf, with its cheerful blue emoji-like smiling faces. Its made with a blend of traditional grapes like Corvina, Corvinone, and Rondinella along with a funky bit of Oseleta, a local grape. It’s a super wine to kick off a dinner, full of cherry flavors and a bit of spice, it will take you all the way through a turkey dinner, too!