Crostini with Goat Cheese & Wine-Poached Pears
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
To inspire your cooking, here is a recipe we think is a perfect pairing for Dough All You Knead Red Blends. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing
PAIRS WITH dough red blends
The fruit-forward, flavorful body of Dough All You Knead Red Blends pairs great with this flavorful appetizer.
Crostini with Goat Cheese & Wine-Poached Pears
Ingredients
The Poached Pears
- Juice of 1 lemon
- 3 d’Anjou pears firm but ripe
- 1 vanilla bean
- 2 cups Dough All You Knead red blend
- 1/2 cup honey
- 1 cinnamon stick
- 1/4 teaspoon whole cloves
The Crostini & Assemble
- 1 sweet baguette sliced ¼- to ½-inch thick
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- 8 ounces goat cheese softened to room temperature
- ½ cup chopped toasted walnuts
Instructions
To make the poached pears:
- Fill a large bowl with cold water, and stir in the lemon juice. Peel, quarter, and core the pears. Place the pears in the cold lemon water.
- Cut a piece of parchment paper into a circle that will fit a medium saucepan; set aside. Split the vanilla bean lengthwise with a paring knife and scrape out the seeds.
- In a medium saucepan, combine the wine, honey, vanilla bean and seeds, cinnamon stick, and cloves.
- Bring the liquid to a boil over medium-high heat, then reduce heat to barely a simmer.
- Use a slotted spoon to transfer the pears from the lemon water to the poaching liquid.
- Cover the pears with the parchment circle, gently pressing the parchment down on top of the pears to make sure they are submerged. Cook until the pears are tender and easily pierced with a knife, about 45 minutes. Use the slotted spoon to transfer the pears to a cutting board and let cool.
- Cook until the pears are tender and easily pierced with a knife, about 45 minutes.
- Use the slotted spoon to transfer the pears to a cutting board and let cool.
- Increase the heat to medium-high, and cook the poaching liquid until it’s reduced and syrupy, 15 to 20 minutes.
- When the pears are cool enough to handle, slice the pears lengthwise about ⅛-inch thick.
To make the crostini:
- While the pears are poaching, preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
- Brush the baguette slices with 2 tablespoons olive oil, and season with a generous pinch of salt and a few grinds of fresh black pepper. S
- Spread the slices out in an even, single layer on the prepared sheet pan, and toast until golden and crisp, 6 to 8 minutes. Set aside to cool.
To assemble:
- Spread each baguette slice with some of the softened goat cheese,
- Top with a few slices of the poached pears, and drizzle some of the reduced poaching syrup over the top.
- Garnish with the walnuts, and serve.