Balsamic-Glazed Pear and Goat Cheese Crostini

Last weekend, I attended the Produce Marketing Association’s Foodservice Conference. This is always one of my favorite shows – not only is it held in sunny, friendly Monterey, California, but the show floor is filled with tasty treats, from tomato tarts to berry smoothies. Conference attendees share new trends and updates, such as the recent news that McDonald’s is adding fruit and veggies to Happy Meals.

This year, we participated in the conference’s inaugural recipe contest. Although we didn’t win the grand prize, our visitors loved the sweet-and-savory combination of our appetizer. Try the recipe at home – it’s a simple way to impress your guests!

Balsamic-Glazed Pear and Goat Cheese Crostini

2 USA Pears
3 tablespoons balsamic vinegar
1 tablespoon butter
1 teaspoon honey
24 baguette rounds, toasted
½ cup spreadable goat cheese
½ cup slivered almonds, toasted*
Ground black pepper

Slice pears stem side up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices.

Heat vinegar, butter, and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half, about 2 tablespoons. Add pear slices and continue cooking for 1 minute, turning once.

Spread goat cheese across each baguette round and place 2 pear slices on cheese. Sprinkle almonds over pears and garnish with fresh pepper.

*To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma.

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

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