Crostini 3 Ways

Ingredients:

Pear and Gorgonzola

1 baguette, sliced 1/2 inch at an angle
1 Bartlett pear, halved, cored and thinly sliced
1 piece of Gorgonzola cheese (about 150gr),
sliced into 12 pieces
3 Tbsp honey

Sweet Pea, Pine Nut and Speck

1 baguette, sliced 1/2 inch at an angle
1 Bartlett pear, halved, cored and thinly sliced
1 piece of Gorgonzola cheese (about 150gr),
sliced into 12 pieces
3 Tbsp honey

Mushroom and Goat Cheese

1 baguette, sliced at an angle in 1/2 inch
2 Tbsp extra virgin olive oil + more for drizzling
2 cloves garlic, minced
8 cups thinly sliced mixed mushrooms 1-1/2 lb (750 g)
(I used king and brown button mushrooms, but feel
free to use whatever is available: oyster, shiitake, chanterelles)
1 tsp fresh thyme, salt, freshly ground black pepper
1 cup crumbled soft goat cheese

Instructions:

Pear and Gorgonzola

Layer each crostini with a slice of Gorgonzola cheese,
then add two slices of pear and drizzle
the tops with honey before serving.

Sweet Pea, Pine Nut and Speck

Heat a large skillet to medium heat, add pine nuts. Stir the nuts continuously. As
the nuts start turning brown, remove them from heat and transfer immediately into
a dish. Let cool.
Preheat oven at 350 degree F. Place slices of speck on an aluminum foil-lined baking
sheet. Bake for about 10 minutes, remove from oven. Let cool and then brake
into pieces.
In the food processor, pulse together the peas, garlic, toasted pine nuts,
Parmigiano, salt and pepper. While you are pulsing, slowly pour the olive oil until
well combined, about 1 minute.
Top each crostini with 1 Tbsp of pea pesto and garnish with pieces of speck.

Mushroom and Goat Cheese

In large skillet, heat oil over medium- high heat. Add sliced mushrooms; sauté
until the mushrooms are golden and the liquid has evaporated, about 7 minutes.
Add minced garlic; sauté 1 minute. Add fresh thyme, salt and pepper. Remove
from heat.
Top each crostini with 1 Tbsp mushroom mixture and crumble some goat cheese
over the mushrooms, drizzle with olive oil just before serving. Serve warm or at
room temperature

Tips:

To make crostini:
Preheat oven to 375°F. Arrange baguette slices on baking
sheet, brush each slice with a little olive oil. Toast in oven until
golden, turning once, about 9 minutes in total. Cool.

Notes: 

Italian holiday gatherings are all about great food
and great company. Celebrate this season with your
loved ones by indulging in an array of mouth
watering canapés. These elegant finger foods are
delicious, easy to make and look spectacular.

Submit your family Recipes to Panoram Italia. The best ones might even get published in our Magazine: info@panoramitalia.com