"This fall crostini is layered with sliced Asiago PDO Fresco from Italy, ripe pear, sweet honey, toasted walnuts, and garnished with fresh basil. Celebrate this fall with these soft and delicate flavors that capture the essence of this season."
Prep time: 8mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 baguette, sliced
- 2 tablespoons olive oil
- 7 1/2 ounces Asiago PDO Fresco, thinly sliced
- 2 barlett pears, thinly sliced
- 1 tablespoon honey
- 1/4 cup toasted walnuts, chopped
- 6 fresh basil leaves, sliced
Method
Step 1
Preheat oven to 425° F.
Step 2
Lay baguette slices on baking sheet in a single layer and brush with 2 tbsp of olive oil. Place into oven and toast for 8-10 minutes until slightly golden around the edges.
Step 3
Assemble crostini by first layering Asiago PDO Fresco cheese slices on top of the toasted baguette slices. Then, layer on pear slices.
Step 4
Drizzle with honey. Top with toasted walnuts and fresh basil. Serve.
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