Warren Pear Crostini with Blue Cheese and Pepper Jelly | CUESA

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Warren Pear Crostini with Blue Cheese and Pepper Jelly

Source:

Anna Buss, Frog Hollow Farm and Frog Hollow Café

This recipe was demonstrated for CUESA’s Market to Table program on September 26, 2015.

Makes about 12 crostini

INGREDIENTS

1 sweet batard, sliced into ½-inch-thick pieces
½ cup olive oil plus more for garnish
1 shallot, thinly sliced into rings
Salt     
1 tablespoon champagne vinegar
1 pound Warren pears, sliced thinly with a mandolin
2 ounces pepper jelly
5 ounces blue cheese    
1 pomegranate, seeded
Basil or winter greens like frisée or radicchio, for garnish, torn

PREPARATION

Preheat a grill to hot or an oven to 400°F. Coat both sides of the bread slices with the ½ cup of olive oil. Toast the crostini on the grill or bake in the oven on a cookie sheet for 5 minutes, until crisp. Place the shallots in a small bowl with a pinch of salt and the vinegar. Set aside.

Once the crostini have cooled, spread a thin layer of pepper jelly over each. Thinly slice or crumble the blue cheese and distribute evenly over the crostini. Layer the pears over the blue cheese. Drain the shallots. Garnish the toasts with the pomegranate arils, basil or greens, and shallots. Drizzle the crostini with olive oil and serve immediately.

Photo by Megan Liamos.
  

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »