Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Gorgonzola-Grilled Pear Crostini

Prepare elegant appetizers perfect for a sophisticated dinner party or soiree. This Gorgonzola-Grilled Pear Crostini has grilled pear wedges sprinkled with pecans and rosemary. Drizzle on honey for a sweet finish to a beautiful appetizer.

Southern Living JUNE 2011

  • Yield: Makes 36 crostini
  • Hands-on: 22 Minutes
  • Total: 22 Minutes


  • 3 firm ripe Bartlett pears, cut into 1/4-inch-thick wedges
  • 1/2 (8-oz.) package cream cheese, softened
  • 4 ounces Gorgonzola cheese, crumbled
  • 1/4 cup butter, softened
  • 2 tablespoons dry sherry
  • 36 French bread baguette slices, toasted
  • 1/2 cup finely chopped, lightly salted roasted pecans
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 cup honey


1. Preheat grill to 350° to 400° (medium-high) heat. Grill pear wedges, covered with grill lid, 1 to 2 minutes on each side or until golden.

2. Stir together cream cheese and next 3 ingredients; spread about 1/2 Tbsp. on each baguette slice. Top with grilled pears; sprinkle with pecans and rosemary, and drizzle with honey.

Pair with: Château de Malle, Sauternes 2004 or Chenin Blanc.


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Gorgonzola-Grilled Pear Crostini Recipe