Harvest Pear and Caramelized Onion Crostini

A quick and delicious appetizer.

Harvest Pear and Caramelized Onion Crostini

Harvest Pear and Caramelized Onion Crostini Ingredients:
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.

To serve:
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.

Serve with:
Kunde Family Winery Reserve Chardonnay