SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blue Cheese, Walnut, and Pear Crostini

Makes: 2 servings
Serving size: 3 crostini each
Prep 10 mins Stand 30 mins Broil 2 mins
Blue Cheese, Walnut, and Pear Crostini
Ingredients
  • 2  ounces  blue cheese, crumbled
  • 1  tablespoon  butter
  • 3  tablespoons  chopped walnuts
  • 4  1/4-inch-thick French bread slices, toasted
  • 1  ripe medium pear, cored and thinly sliced
  • 1/4  cup  shredded white cheddar cheese or mozzarella cheese (2 ounces)
Directions

1. In a small bowl, let the blue cheese and butter stand at room temperature for 30 minutes. Mash with a fork until well mixed. Stir in walnuts.

2. Preheat broiler. Top bread slices with pear slices. Spoon about 1 tablespoon of the blue cheese mixture over the pear on each bread slice. Sprinkle white cheddar cheese over.

3. Place bread slices on a baking sheet. Broil 4 to 5 inches from heat about 2 minutes or until the cheese is melted and bubbly. Serve warm.

From the Test KitchenMake-Ahead Directions:
  • Toast French bread slices and place in an airtight container; cover. Store at room temperature for up to 2 days. Prepare blue cheese mixture as directed in Step 1. Spoon into an airtight container; cover. Store in the refrigerator for up to 2 days. Continue as directed in Steps 2 and 3.
Nutrition Facts (Blue Cheese, Walnut, and Pear Crostini)
  • Servings Per Recipe 2,
  • cal. (kcal) 475,
  • Fat, total (g) 26,
  • chol. (mg) 51,
  • sat. fat (g) 13,
  • carb. (g) 43,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 6,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 10,
  • pro. (g) 17,
  • vit. A (IU) 556,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 866,
  • Potassium (mg) 300,
  • calcium (mg) 293,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe