Gorgonzola-Grilled Pear Crostini

I found this recipe in the June issue of Southern Living magazine and thought that it would be a great addition to the menu of my garden party that I hosted this past weekend.  There is just something about sweet fruit with creamy, salty cheese.  Yum!!!  It definitely was a hit.

Gorgonzola-Grilled Pear Crostini

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

Preheat grill to 350 degrees and grill pear wedges until golden.  Stir together cream cheese and next three ingredients.  Spread 1/2 tablespoon on each baguette slice.  Top with grilled pears.  Sprinkle with pecans and rosemary, and drizzle with honey.


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  1. Mmm yum! That sounds delicious!

  2. A match made in heaven! I'm stopping in from Tasty Tuesdays.

  3. Ooo look delicious!! Love gorgonzola...just had it on my pizza tonight! :)


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