31 December 2011

Christmas Cooking - Crostini with honey, bleu cheese & pears

Another repeat favorite. It's probably again, one of the easiest things to make and I like it because, while I'm allergic to raw apples, I can still eat raw pears, a worthy substitute.

Crostini with Honey, Bleu Cheese & Pears

1 small pear
4 oz bleu cheese
1-2 Tbs milk
16 slices of french baguette, toasted
2 Tbs honey

Peel and core pear, and cut into 1/4 inch wedges. Combine bleu cheese and milk, stirring well. Spread baguette with cheese mixture, top with pear, and drizzle with honey. Serve.

Mixing Bleu Cheese & Cream
Bench Notes: I tend to use firm Bartlett pears, but Anjou works as well. Betting Seckel would work as well. Since I had heavy cream on hand, I used it instead of milk. I made this for our pre-wedding party too. The honey used was a gift from a student whose grandfather has an apairy near Blountstown, Florida.

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