Walnut Butter Roasted Pear Crostini
- Yield 6 servings
- Prep 20 mins
- Cook 10 mins
- Roasted Pears
- 2 -- ripe yet firm pears (Comice, D’Anjou)
- 1 teaspoon sugar
- 1 teaspoon chopped parsley
- Walnut Butter
- 1 cup walnuts, toasted
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 1 pinch salt
- To Assemble
- 6 slices levain, whole wheat, or sourdough bread (each about 5 inches long and 1/4 inch think)
- -- Roasted pears
- -- Walnut butter
To make the roasted pears, preheat the oven to 400F. Peel the pears and cut them in half. Remove the cores. Place cut side down on a baking sheet. Sprinkle the sugar over the top. Bake for 10 minutes. Cool and cut into 1/2 inch pieces and put the pieces in a bowl. Stir in the parsley. Refrigerate until ready to serve.
To make the walnut butter, put all the ingredients in a food processor and puree until they make a paste. Put in a bowl and set aside.
To assemble the crostini, toast the bread in the toaster or under the broiler. Spread some of the walnut butter on top of the bread, spoon some pears on top.
Recipe courtesy of Chef Emily Luchetti