AuthorToscane DI GustoCategoryAppetizers
First, take care of the pears. Slice them very thinly using a mandoline.
Cook the slices for a couple of minutes in the Arthèma red fruit infusion, adding a pinch of salt and a grind of black pepper. Turn off the heat and, if you have time, let the pears rest in the infusion for a couple of hours: the longer they sit, the more flavor they absorb.
When you’re ready to continue, drain the pear slices and gently pat them dry with kitchen paper.
Slice the bread and toast it: in a pan, in the oven, or in a toaster—your choice.
Meanwhile, prepare the cream. In a tall container, combine the gorgonzola, the cream, and a small splash of cold infusion (just a little, only to make the mixture smoother).
Blend with an immersion blender until you get a smooth, velvety cream.
Transfer the cream to a piping bag and pipe it over the warm crostini.
Finish with roughly chopped walnuts and the pear slices.
Trasferite la crema in una sac à poche e passatela sui crostoni ancora tiepidi. Completate con le noci spezzettate grossolanamente e le fettine di pera.
Ingredients
One of those recipes that come together by chance and end up straight on the favorites list. Just a few ingredients, zero stress, and a super chic result: fragrant, creamy, with that sweet-and-savory contrast that’s totally addictive. Perfect for an aperitivo or for impressing without losing your mind.