Rosemary-Roasted Pear and Cheese Crostini

Rosemary-Roasted Pear and Cheese Crostini

Serves 4
Luscious roast pears with a hint of rosemary are a terrific complement for a variety of great American cheeses, from smooth, buttery Mt. Tam to tangy Rogue River Blue.
  • 3 pears, peeled, halved and cored
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh rosemary leaves
  • 1/8 teaspoon fine sea salt
  • 4 slices brioche, toasted
  • 4 ounces Humboldt Fog, Rogue River or Mt. Tam cheese
  • 1/4 cup hazelnuts, toasted and chopped
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Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place pears in a large bowl and toss with honey, rosemary and salt. Arrange pears on the baking sheet and roast until tender and lightly browned, about 25 minutes. Let cool slightly and cut pear halves into slices.

Top toasted brioche with crumbled or thinly-sliced cheese and pear slices. Sprinkle with hazelnuts and cut each piece into large bite-size pieces.
Nutritional Info: 
Per Serving: 570 calories (280 from fat), 32g total fat, 17g saturated fat, 145mg cholesterol, 590mg sodium, 54g carbohydrates, (6 g dietary fiber, 23g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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