Pear and Caramelized Onion Crostini Recipe

Description

A delicious blend of pear and onion! Perfect for anytime!

Ingredients

• 2 1/2 Tbsp. Olive Basin Extra Virgin Olive Oil, divided
• 2 c. sweet onions, thinly sliced
• 2 Bosc pears, ripe but firm
• 1 1/2 tsp. sea salt, divided
• 1 Tbsp. packed brown sugar
• 1 Tbsp. Olive Basin Traditional Balsamic Vinegar
• French Baguette, cut into 1/4 inch slices
• 1 - 4 oz. package Chevre (goat) cheese, softened
• 1 - 3 oz. package cream cheese, softened
• 1/2 c. Olive Basin Cinnamon Pear Balsamic Vinegar
• Fresh lemon juice from half a lemon
• 1/2 c. chopped walnuts, hazelnuts, or sliced almonds

Instructions

In 12-inch nonstick skillet, heat 2 Tablespoons of the olive oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Stir in salt, brown sugar, and Balsamic Vinegar. Cook about 20 minutes longer, stirring every 5 minutes, until onions are deep golden brown. Onions will shrink during cooking. Set aside to cool. This can be done ahead and chilled in the refrigerator. Cut pears into quarters and core, leaving skin on. Slice each quarter horizontally into 1/4" slices. Heat remaining 1/2 Tablespoon olive oil in nonstick skillet and sauté pears just until slightly soft and juicy. Squeeze in the lemon juice and sprinkle with 1/2 teaspoon sea salt. Set aside to cool. This can also be done ahead and chilled.

Heat oven to 350 degrees. Brush bread lightly with more olive oil and place on baking sheet. Bake 6 to 9 minutes or until crispy. Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside. Put the Cinnamon Pear Balsamic Vinegar in a small saucepan and simmer until reduced by half. It should be thick enough to coat the back of a spoon. Set aside to cool slightly. Spread the cheese mixture onto the bread, then place onto a baking sheet. Top with the caramelized onions and pear slices, dividing equally among each. Place into the oven just for a few minutes to heat through. Remove from oven and drizzle each with the Cinnamon Pear Balsamic reduction and sprinkle with chopped nuts.

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