Black Ash & Pear Crostini |
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SERVES 8PREP •COOK
red wine glaze
| 1½ | cups | dry red wine | ||
| 3 | tablespoons | sugar | ||
| 3 | sprigs | fresh thyme | ||
| ¼ | teaspoon | salt | ||
| 1 | tablespoon | water | ||
| 1-2 | teaspoons | arrowroot | ||
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Combine everything but water in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup (~20 mins).
Dissolve the arrowroot in water. Stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside.
crostini
| ½ | baguette, cut into ¼" slices (~16) | |||
| ½ | round | Black Ash Cheese Wheel sliced ¼" thick (~16) | ||
| 1 | pear, firm but ripe, cut into ⅓" slices (~16) |
Preheat the oven to 350℉. Assemble the crostini by placing a slice of Miyoko’s Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with pear.
Bake until hot (8-10 mins)
Drizzle each crostini with a teaspoon of the red wine glaze, and serve immediately.