Yummy crostini recipe created by my friend with some additional tweaks added by me. Enjoy!

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Recipe Summary

prep:
25 mins
cook:
17 mins
additional:
2 hrs 20 mins
total:
3 hrs 2 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.

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  • Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.

  • Toast in the preheated oven until golden, 8 to 10 minutes.

  • Top baguette rounds with shallot mixture and Parmesan cheese.

  • Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

Nutrition Facts

188 calories; protein 6.7g 13% DV; carbohydrates 30g 10% DV; fat 4.8g 8% DV; cholesterol 6.6mg 2% DV; sodium 355.8mg 14% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/24/2018
4.23.18 My pear was pretty ripe and I think that s why the topping ended up just a little mushy. Flavor was awesome but the texture wasn t the best so I d suggest you not use a pear that s overly ripe like I did. Also you may want to cut back a bit on the time that you bake the crostini because it crisps up very quickly once it s under the broiler so you could end up with something that tastes like a cracker. The ingredients are harmonious and I wouldn t hesitate to serve this to company. KerriJ thanks for sharing your recipe. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/23/2018
4.23.18 My pear was pretty ripe and I think that s why the topping ended up just a little mushy. Flavor was awesome but the texture wasn t the best so I d suggest you not use a pear that s overly ripe like I did. Also you may want to cut back a bit on the time that you bake the crostini because it crisps up very quickly once it s under the broiler so you could end up with something that tastes like a cracker. The ingredients are harmonious and I wouldn t hesitate to serve this to company. KerriJ thanks for sharing your recipe. Read More
(1)
Rating: 4 stars
11/22/2019
The only change I made was that I actually caramelized my shallots. The directions in the recipe do not equate to caramelized onions as it states in the title of the dish. The taste is great. I think next time I may make a balsamic reduction to drizzle on the final product. Thanks for sharing your recipe it is really good! Read More