French bread topped with Gorgonzola cheese, sliced pears and walnut pieces makes an elegant appetizer without a lot of work.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.

  • Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

Nutrition Facts

356.7 calories; 12.1 g protein; 32.4 g carbohydrates; 24 mg cholesterol; 519.8 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2006
This bread was good. I made the following changes: I used unmelted butter and then mixed the cheese along with 1TBSP of whiskey and the walnuts into a spread. I skipped toasting the bread topped it with the pears then spread on cheese mixture. I baked these at 425 for 10 minutes. They came out perfect! I made them for a party and they were gone in less than 20 minutes. Read More
(12)

Most helpful critical review

Rating: 1 stars
08/21/2011
Surprisingly non-descript and I was so excited to try them too. Maybe a touch of honey? I did use my oil-mister for the first time and the bread came out perfect though. So there will be bruschetta in the near future. Read More
(2)
21 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/25/2006
This bread was good. I made the following changes: I used unmelted butter and then mixed the cheese along with 1TBSP of whiskey and the walnuts into a spread. I skipped toasting the bread topped it with the pears then spread on cheese mixture. I baked these at 425 for 10 minutes. They came out perfect! I made them for a party and they were gone in less than 20 minutes. Read More
(12)
Rating: 5 stars
10/25/2006
This bread was good. I made the following changes: I used unmelted butter and then mixed the cheese along with 1TBSP of whiskey and the walnuts into a spread. I skipped toasting the bread topped it with the pears then spread on cheese mixture. I baked these at 425 for 10 minutes. They came out perfect! I made them for a party and they were gone in less than 20 minutes. Read More
(12)
Rating: 5 stars
08/13/2007
What a delish crostini! The flavors go together so well. Next time I'll make the pear slices a little thicker- I absolutely love how the pear just melts in your mouth. Read More
(10)
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Rating: 5 stars
01/13/2006
Sharp cheese and sweet pears combine to create an amazing appetizer or side. And so simple! Read More
(7)
Rating: 5 stars
10/16/2008
Very Good. Brought to a party and everyone loved it. Rather unique and perfect for the fall! Followed the directions exactly. Read More
(6)
Rating: 5 stars
07/01/2006
wonderful on the pallet pears and gorgonzola are heavenly togather Read More
(4)
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Rating: 4 stars
01/16/2006
This was really good. We made it exactly as the recipe says and even the kids ate it. Read More
(4)
Rating: 4 stars
04/28/2009
use butter the oil is too heavy of a flavor and changes the taste also though not as nice as the gorgonzola you can use any blue cheese (reg blues are a bit less costly) Read More
(3)
Rating: 4 stars
12/26/2006
This was yumminess. Not outstanding but good. Don't use too much gorgonzola as it's a pretty potent cheese and not everyone enjoys that! Otherwise it's an easy appetizer with good flavor. Read More
(3)
Rating: 5 stars
01/20/2009
This is great! We have two pear trees in our backyard always looking for new recipes. Read More
(3)
Rating: 1 stars
08/21/2011
Surprisingly non-descript and I was so excited to try them too. Maybe a touch of honey? I did use my oil-mister for the first time and the bread came out perfect though. So there will be bruschetta in the near future. Read More
(2)