WALNUT BREAD CROSTINI WITH SAUTEED PEAR, PROSCIUTTO, GORGONZOLA CHEESE AND A BALSAMIC-PORT REDUCTION

Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction image

Provided by Food Network

Time 35m

Yield About 25 hors d'oevres

Number Of Ingredients 8

1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares
2 tablespoons olive oil, plus extra for brushing bread
1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices
Salt and pepper
2 tablespoons balsamic vinegar
1/2 cup port wine
4 thin slices prosciutto
2 ounces gorgonzola cheese

Steps:

Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.
In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools.
Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.