Harvest Pear and Caramelized Onion Crostini
1 sourdough baguette, sliced on the diagonal
Olive oil to brush on bread slices
2 T. olive oil
3 T. butter
3 medium sweet yellow onions, thinly sliced (I prefer Walla Walla Sweets when you can get them)
1/3 cup light brown sugar
Salt and pepper to taste
1 1/2 cups crumbled blue cheese (my favorite is Point Reyes Blue)
1/3 cup balsamic vinegar
4 Anjou or Bartlett pears washed, cut in half cored and cut into thin slices
Coarsely chopped toasted walnuts
Preheat broiler and line a large rimmed baking sheet with foil. Place sliced sourdough on your sheet and using a pastry brush swipe a bit of olive oil on each slice. Broil bread on one side until golden. Remove from oven.
In a large frying pan add olive oil and 2 T. of the butter and cook on low heat until butter is melted. Add onions and continue to cook until caramelized, about 25 minutes. Remove onions into a bowl. Add the remaining 1 T. of butter and sauté pears for about 5 minutes or until tender. Combine the balsamic vinegar and brown sugar with the onions.
Preheat oven to 425 degrees. Place desired amount of blue cheese on crostini, then top with onions, followed by pear slices and walnuts. Return crostini to oven and bake about 4 minutes, remove and serve warm. Should make about 25 pieces.
Kunde Family Estate Reserve Chardonnay