NouCuisine • Black Ash & Pear Crostini recipe by miyokos

Black Ash & Pear Crostini



 
SERVES 8PREP COOK

red wine glaze

cups

dry red wine

3tablespoons

sugar

3sprigs

fresh thyme

¼teaspoon

salt

1tablespoon

water

1-2teaspoons

arrowroot

  1. Combine everything but water in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup (~20 mins).

  2. 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)

½round

Black Ash Cheese Wheel sliced ¼" thick (~16)

1

pear, firm but ripe, cut into ⅓" slices (~16)

  1. 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.

  2. Bake until hot (8-10 mins)

  1. Drizzle each crostini with a teaspoon of the red wine glaze, and serve immediately.