Grilled Pear and Gouda Crostini with Honey, and Thyme

It has come to my attention that there are no crostini recipes on my blog! What the heck! I’ve been blogging for for almost 3 years and I haven’t shared one recipe for this super simple, delicious, two bite appetizer! Well let’s change that friends. Today I am sharing with you a terrific Grilled Pear and Gouda Crostini with Honey and Thyme.

I know it’s a mouthful, literally and figuratively, but it tastes incredible! In case you didn’t know, pears are currently in season and boy oh boy are they sweet, juicy, and delicious right now. Normally it’s apples and pumpkins that are getting all the attention in fall, but I wanted to make sure that we didn’t forget about the gorgeous pears. When trying to decide what kind of crostini to make I knew I wanted to incorporate the pears into my crostini along with some delicious cheese, because appetizers and cheese were made for each other. I went to the grocery store deli and stared at the selection of cheeses for what seemed like hours debating which one to use. I finally settled on an amazing Boar’s Head Aged Gouda Cheese.

Gouda is one of my favorite kinds of cheese and I love the high quality of Boar’s Head products. All of Boar’s Head’s premium products contain no fillers, no by-products, no artificial colors or flavors, no gluten, and zero grams of trans fat per serving. This means I can stuff myself with all of their wonderful cheeses knowing I’m only putting good old fashioned quality cheese in my body! To make the crostini was simple. I chose to use my grill pan to make these, but you could use an outdoor grill as well. I started by grilling my sliced pears over medium high heat. Once the pears had softened slightly and had nice grill marks on them, I removed them and placed them on a plate. I then added the sliced baguette and toasted it on the grill pan. While the baguette was grilling I sliced the Boar’s Head Aged Gouda. When the baguette was perfectly grilled I removed the slices and put them on my serving platter. I then placed a slice of the cheese, a slice of grilled pear, a drizzle of honey, and a sprinkle of fresh thyme on top of every crostini.

The heat of the bread warmed the cheese and softened it slightly. My husband and I devoured the whole plate of crostini in a matter of minutes. The crunchy bread, salty cheese, sweet pears and honey, and fresh thyme were beyond delicious together. They truly were the perfect two bite snack! The next time you need an hors d’oeuvres to serve for a party, I highly recommend checking out the Boar’s Head collection of cheeses. You can even create your own cheese board online, now how fun is that! Cheese boards or Grilled Pear and Gouda Crostini with Honey and Thyme, whatever floats your boat, get out there and get yourself some delicious Boar’s Head cheese!

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Yield: 12 crostinis

Grilled Pear and Gouda Crostini with Honey, and Thyme

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Easy to make grilled crostini combining sharp, salty Boar's Head Aged Gouda, sweet pears and honey, and a sprinkle of fresh thyme! An appetizer that is sure to impress your guests!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 1 Baguette, cut into 12 (1/2 inch thick) slices
• 1/4 pound Boar's Head Aged Gouda Cheese, sliced thinly
• 2 slightly firm pears, sliced thinly
• 2 t. fresh thyme
• Honey for drizzling

Instructions

1. Heat a grill pan over medium high heat and brush with oil (or spray with cooking spray).
2. Place the sliced pears cut side down in a single layer on the grill pan.
3. Grill the pears for 1-2 minutes per side, then remove from the pan and place them on a plate.
4. Add a little more oil to the grill pan, then place the baguette slices cut side down on the grill pan and grill them for 1-2 minutes per side.
5. Place the grilled bread on a serving platter and top with a slice of Boar's Head Aged Gouda Cheese and a slice of grilled pear.
6. Top the crostini with a drizzle of honey and a sprinkle of fresh thyme.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.