Pear and Goat Cheese Crostini with Benevolent Viognier



  1. Pine Nuts (1/4 cup)

  2. Olive Oil

  3. Garlic Clove (peeled)

  4. Salt and Black Pepper

  5. Sourdough Bread (4 slices, 1.5 inches thick)

  6. Semi-Ripe Pears (3, unpeeled)

  7. Sugar (2 teaspoons)

  8. Lemon Juice (2 teaspoons)

  9. 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!

Savannah-Jane Gilchrist