Panera Pear Pecan Crostini Food

PEAR, WALNUT, AND RICOTTA CROSTINI

Steps:

• Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

PEAR & GORGONZOLA CROSTINI

Steps:

• Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft).
• Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
• Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
• Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch.
• Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress.
• Prepare ahead: you can poach the pears the day before and serve them cold - they're just as nice. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is too thick the next day, add a little warm water, and if it is too thin, you can reduce it by simmering for a minute or two.

PEAR & PROSCIUTTO CREAM CHEESE CROSTINI

Steps:

• Heat broiler.
• Place bread slices in single layer on baking sheet.
• Broil, 6 to 8 inches from heat, 1 to 2 min. on each side or until lightly toasted on both sides.
• Spread toast slices with cream cheese spread; top with prosciutto, arugula and pears.
• Sprinkle with pepper.

PANERA PEAR PECAN CROSTINI

Steps:

• Heat oven to 350°F In a small bowl, combine the cheese and cream.
• Using a fork or wooden spoon, combine until mixture is soft enough to spread, but not runny. Set aside.
• Cut bread into 1-1/2" squares.
• Transfer bread squares to a baking sheet.
• Toast in oven until light golden, about 6 minutes on each side. Remove from oven.
• Spread one heaping teaspoon cheese mixture on each crostini.
• Top each with a pear wedge and garnish with pecan slices.
• Serve at room temperature.