Crostini with pear and gorgonzola


  • 1 Migo® pear

  • 1 small bake-off baguette

  • 4 tbsp olive oil

  • 1 tsp dried oregano

  • 2 sprigs of thyme

  • 150 g gorgonzola

  • 2 tbsp honey

  • 20 g roasted pine nuts

Preparation method

  • Portions: 25

  • Preparation time: 25 minutes

  • Oven time: 10 minutes

  1. Preheat the oven to 180°C. Cut the baguette diagonally into thin ½ cm slices. Arrange them side by side on a baking tray covered in baking paper. Drizzle the slices of bread with the oil and sprinkle with the oregano, pepper and salt. Bake the bread for 10 minutes in the oven to make crispy crostinis.
  2. Halve the Migo® pear, use a melon scoop to remove the core and chop the pear halves into very thin slices. Pick the leaves from the sprigs of thyme.
  3. Spread the crostinis with gorgonzola and top with the slices of pear, overlapping slightly. Spoon over a little honey and sprinkle with pine nuts and fresh thyme leaves. Serve on a platter.