Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction

1. 1

   Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.

2. 2

   In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them.

3. 3

   Season the pears with salt and pepper.

4. 4

   Set aside.

5. 5

   In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume.

6. 6

   Pour into a small bowl and let cool.

7. 7

   It will thicken as it cools.

8. 8

   Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.