Crostini with pecorino, pear & walnuts

Crostini with pecorino, pear & walnuts

Crostini con pecorino, pera e noci

By
From
Florentine
Makes
4 crostini
Photographer
Lauren Bamford

This is a popular combination of ingredients that I have seen done in countless ways across Florence, from ravioli to gelato – and for good reason, too. Eating these particular crostini always reminds me of the wonderful spread of crostini on offer at Enoteca Fuori Porta, a little wine bar–restaurant that is, as its name suggests, just outside the gate of the old city wall. You can try this with a softer style of cheese (such as brie or even gorgonzola) in place of the pecorino.

Ingredients

Quantity Ingredient
4 slices baguette, about 1 cm thick
8 walnut halves
60g pecorino cheese, sliced
1 large pear, peeled, cored and thinly sliced
2 teaspoons runny honey

Method

  1. Preheat the oven to 180°C.
  2. Toast the bread under a grill or in the oven lightly to dry it out and give it some crunch.
  3. Line a baking tray with baking paper and place the walnuts in a single layer on top. Toast in the oven for 5–10 minutes, or until you can begin to smell a toasted aroma. Watch that they do not burn, as they will become bitter. Remove from the oven and roughly chop.
  4. Top the toasted bread with the pecorino cheese and a couple of slices of pear and place under the grill to melt the cheese.
  5. Serve warm, topped with walnuts, freshly ground pepper, and a drizzle of honey.
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