Blue cheese and pear crostini is an easy appetizer ready in 20 minutes. The pear slice and a dollop of peppery kawa kawa jelly are the perfect complement for the blue cheese and toasted baguette slice. This simple crostini appetizer is amazingly delicious when paired with Riesling wine.
freshly baked French baguette
light olive oil
Gorgonzola-style blue cheese
ripe but firm pear
Manaaki kawakawa jelly
fresh thyme leaves to garnish
Crostini . To make the Crostini, slice the French baguette into slices that are about 1.5 cm thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 180C. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and chill slightly.
Arrange blue cheese and pear slices on top. Next, spoon about one teaspoon of kawa kawa jelly on top. Garnish with walnuts and thyme leaves. Serve immediately with a glass of refreshing Riesling wine.