It’s raining pears! Or rather, a friend of my mom’s tree produced so many pears, the tiny tree’s top branches brushed the ground. What better way to use them than combine a Giada DeLaurentiis recipe with my own?
To make these, you’ll need to buy:
- 6 slices thick bread, either cut up a fresh loaf of french bread or buy a hearty Italian bread
- 3 pears, sliced
- 2 Tbsp. honey
- 3 Tbsp. chopped walnuts
- 1/4 cup blue cheese or gorgonzola cheese
- 2 Tbsp. olive oil
Place the six slices of bread on a baking sheet. Drizzle the olive oil on the top of the bread.
Next, pile on slices of pear. Dribble on an equal amount of honey on each piece of bread. The walnuts stick better if you sprinkle them on top of the honey as opposed to putting them on then coating them in honey. Candied walnuts would taste amazing paired with the other sweet aspects and more dessert-like on the bruschetta.
Finally toss your crumbling blue cheese, gorgonzola or other pungent formidable cheese atop everything. I chose to use a swiss-tasting Dublin cheese. Definitely stay away from that kind of strong cheese. It doesn’t pair well with the pears, but a blue cheese or gorgonzola broken up throughout the pears, honey, walnuts and bread will taste excellent. Blue cheese and walnuts are in my mom’s favorite salad balancing the dried cherries. The walnut pulls from the salty aspect and gives the cheese an extra protein, nutty flavor. These both bring down the level of sugar coming from your pears and the honey.
Place the baking sheet in the broiler for 5-10 minutes until the cheese melts and is browning at the top. The bread should be crispy on the outer edges and the pears will be warmed all the way through to the center of the chunk. Everything evens out into a wonderous bite of melted cheese, crisp pears, sticky honey and crunchy walnuts.