I’m back with another #AppyHolidays recipe for you all! And this one is perfect for when you have those pesky last minute guests that are coming to visit! We all know how that goes during the holidays…
A Great Use for French Baguette
These Asian Pear & Radicchio Crostini are fast and use seasonal ingredients. Really, you can make Crostini with really anything you have, but you always need a good bread to host all the other toppings! I use a locally made French Baguette from Portofino Bakery to make these crostini. The bread has a great thin crust on the outside and a soft and spongy center. A quick toast under the broiler with a drizzle of olive oil and salt, and voila! You have a delicious crostini base to top with any ingredients you like!
The Best Combination of Simple Seasonal Ingredients
In this case, I used a generous smear of Herb Boursin Cheese, a few leaves of bitter radicchio and a few slices of very thinly sliced Asian pear. I really like the combination of the crunch and saltiness of the bread, mixed with the creamy cheese, bitter radicchio and sweet pear. Topped off with a light drizzle of olive oil and a sprinkle of parsley for some freshness, and you have yourself a wonderful and quick appetizer!
Thank you to Portofino Bakery for sending me this lovely French Baguette for my holiday cooking!
I have one more #AppyHolidays recipe left in my series and it just so happens to be perfect for New Years Eve! Stay tuned to see what it is next week!
Get the Recipe!
Asian Pear & Raddichio Crostini
Ingredients
- 1 French Baguette mine is from Portofino Bakery
- 4 tablespoons olive oil plus more for drizzling
- 1 teaspoon salt
- 1 container of Herb Boursin Cheese
- 1 cup radicchio leaves torn into 3-4 inch pieces
- 1 Asian pear thinly sliced
- 1 tablespoon Italian parsley finely chopped
Instructions
- Preheat the broiler to 500 degrees F. Use a serrated knife to slice 1-inch thick pieces of baguette. Slice the bread on a slight angle to get more surface area for the toppings and so that it looks prettier.
- Place the baguette slices on a parchment-lined baking tray. Use a pastry brush to brush both sides of the bread with olive oil. Sprinkle the salt evenly over both sides of the bread as well. Toast the bread in the oven for 2-3 minutes per side or until it is golden brown and crisp.Remove the bread from the oven and let it cool completely.
- Once cooled, spread 2 tablespoons of Boursin cheese over each slice and top with the radicchio leaves and sliced pear. Drizzle a bit more olive oil over the crostini and top with some parsley.
- Serve immediately and enjoy!
