Pear and Goat Cheese Crostini with Benevolent Viognier
Pine Nuts (1/4 cup)
Garlic Clove (peeled)
Salt and Black Pepper
Sourdough Bread (4 slices, 1.5 inches thick)
Semi-Ripe Pears (3, unpeeled)
Sugar (2 teaspoons)
Lemon Juice (2 teaspoons)
Goat Cheese (4-5 oz.)
For the Bread...
Preheat oven to 400.
Place the pine nuts, 4 tablespoons of olive oil, garlic, a pinch of salt, and some black pepper into a food processor bowl. Work to a coarse and wet paste.
Apply the paste to one side of the sourdough slices. Put the slices on a baking sheet and bake for 7-8 minutes until lightly toasted.
Remove and cool.
For the Pears...
While the bread is in the oven, prepare the pears.
Stand each pear on a chopping board and trim a thin layer of skin from every side. Cut each pear lengthwise into 4 thick slices, and remove any of the core from the slices.
Place all of the slices in a bowl with 1 tablespoon of olive oil, the sugar, lemon juice, and a pinch of salty. Toss gently.
Heat a ridged griddle pan, and grill the pears a minute on each side.
Turn and remove carefully so not to break.
Assemble the Crostini...
Slice the cheese thinly and arrange over the sourdough toasts with the pears.
Place the crostini in the oven for 3 to 4 minutes, just enough to warm up and slightly melt the cheese.
Serve with a white wine, like our Benevolent Viognier!