Crostini with olive cream and with pear Gorgonzola

Name: Crostini with olive cream and with pear Gorgonzola
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Anchovy fillets (glass); 2 stem(s) Thyme; 1 Garlic clove; 125 g black olives; 75 g Capers (glass); 5 TABLESPOONS good olive oil; 7-10 Tbsp Pepper and sea salt; 1 ripe pear; 2 TABLESPOONS sugar, 2 tablespoons butter; 75 g Gorgonzola; 2-3 TEASPOONS liquid honey; 1/2 Ciabatta bread; 2 TABLESPOONS Olive oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Anchovy fillets (glass)
2 stem(s) Thyme
1 Garlic clove
125 g black olives
75 g Capers (glass)
5 TABLESPOONS good olive oil
7-10 Tbsp Pepper and sea salt
1 ripe pear
2 TABLESPOONS sugar, 2 tablespoons butter
75 g Gorgonzola
2-3 TEASPOONS liquid honey
1/2 Ciabatta bread
2 TABLESPOONS Olive oil

Directions

1
For the olive crostini, rinse anchovies, dab dry and chop smaller. Wash the thyme, shake dry and chop coarsely. Peel and chop the garlic. Stone the olives. Blend all ingredients for the olive cream together with a hand blender.
2
Season to taste with pepper and a little salt.
3
For the pear crostini pear peel, quarter, core and cut into thin slices. Melt sugar and butter in a pot. Steam the pear in the pan over a low heat for about 5 minutes, turning until the pear is soft.
4
If the caramel stock is too firm, add 1-2 tablespoons of water. Carefully lift out the pear. Crumble the gorgonzola.
5
Cut the ciabatta into 8 slices. Heat 2 tablespoons of oil in a large frying pan. Fry the slices of bread for 1-2 minutes on each side. Take out.
6
Cover 4 slices of bread with pears and gorgonzola. Drizzle with honey. Spread the rest of the bread with olive cream. If necessary, add the rest of the olive cream.