Lemony Goat Cheese & Pear Crostini

A Chic Appetizer for Women’s Day! Looking for the perfect bite for your Girls’ Night In? This Lemony Goat Cheese & Pear Crostini is elegant, effortless, and full of flavor—just like the best celebrations! We roasted juicy pears with our Peranzana Monocultivar Extra Virgin Olive Oil, enhancing their natural sweetness, and topped it all off with a drizzle of Meyer Lemon Infused Extra Virgin Olive Oil for a bright, citrusy finish that brings every bite to life.

Vignoli Peranzana Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Vignoli Meyer Lemon Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:2

Imperial Metric

2 fresh baby pears
2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
4 teaspoons light brown sugar
2 pinches of salt
2 large slices of sourdough bread (0.5 inch thick)
2 tablespoons hazelnuts, chopped
4 oz. soft fresh goat cheese
2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil

2 fresh baby pears
2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
4 teaspoons light brown sugar
2 pinches of salt
2 large slices of sourdough bread (0.5 inch thick)
2 tablespoons hazelnuts, chopped
100 grams soft fresh goat cheese
2 teaspoons Vignoli Meyer Lemon Infused Extra Virgin Olive Oil

Preparation

Imperial Metric

Cut the pears in half, then brush the cut side with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
Heat a non-stick medium pan over medium heat, then reduce to low-medium heat. Place the pear halves cut-side down in the pan and grill for about 5 minutes, or until slightly softened and golden brown. Let cool.
Sprinkle with light brown sugar and salt, then caramelize using a kitchen torch or by placing the pears on an oven tray under the oven broiler set to maximum power for about 1 minute, or until the sugar is melted and caramelized.
Cut the sourdough slices in half and toast them until crunchy and crispy. Let cool.
Coarsely crush the hazelnuts with a large, heavy pestle.
Spread the goat cheese over the toasted bread, then place the pear halves cut-side up on top of the cheese.
Sprinkle with the crushed hazelnuts, then finish with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.

Cut the pears in half, then brush the cut side with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
Heat a non-stick medium pan over medium heat, then reduce to low-medium heat. Place the pear halves cut-side down in the pan and grill for about 5 minutes, or until slightly softened and golden brown. Let cool.
Sprinkle with light brown sugar and salt, then caramelize using a kitchen torch or by placing the pears on an oven tray under the oven broiler set to maximum power for about 1 minute, or until the sugar is melted and caramelized.
Cut the sourdough slices in half and toast them until crunchy and crispy. Let cool. Coarsely crush the hazelnuts with a large, heavy pestle.
Spread the goat cheese over the toasted bread, then place the pear halves cut-side up on top of the cheese.
Sprinkle with the crushed hazelnuts, then finish with Vignoli Meyer Lemon Infused Extra Virgin Olive Oil before serving.

For this recipe you need

Peranzana Monocultivar Extra Virgin Olive Oil

Meyer Lemon Infused Extra Virgin Olive Oil

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