Two kinds of crostini with tapenade and with pear, gorgonzola and honey

Name: Two kinds of crostini with tapenade and with pear, gorgonzola and honey
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 25 g Anchovy fillets in salt (glass); 75 g pickled capers; 2 stem(s) Thyme; 1 Garlic clove; 1/2 TEASPOON black peppercorns; 100 g pitted black olives; 7 TABLESPOONS Olive oil; 1 ripe pear; 2 TABLESPOONS Sugar; 25 g Butter; 8 discs Ciabatta bread (approx. 30 g each); 75 g Gorgonzola cheese; 2 TABLESPOONS liquid honey

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

25 g Anchovy fillets in salt (glass)
75 g pickled capers
2 stem(s) Thyme
1 Garlic clove
1/2 TEASPOON black peppercorns
100 g pitted black olives
7 TABLESPOONS Olive oil
1 ripe pear
2 TABLESPOONS Sugar
25 g Butter
8 discs Ciabatta bread (approx. 30 g each)
75 g Gorgonzola cheese
2 TABLESPOONS liquid honey

Directions

1
Wash the anchovy fillets and drain well. Drain the capers. Wash the thyme, shake dry, put something aside for garnishing. Finely chop the rest of the thyme. Peel garlic and press it through a garlic press.
2
Crush peppercorns in a mortar. Finely chop olives and capers in a universal chopper. Add garlic, anchovy fillets, pepper and thyme, chop again. Stir in 5 tablespoons of oil.
3
Peel and halve the pear and cut out the core. Cut each half into 6 columns. Melt sugar and butter in a wide pot at medium heat. Let the pear slices caramelize at medium heat for 4-6 minutes.
4
Carefully lift out. Heat 2 tablespoons of oil in a large pan. Briefly toast bread in it from both sides, take it out. Crumble the cheese. Spread 4 slices of bread with olive puree, garnish with thyme.
5
Add the rest of the olive puree in a small bowl. Cover 4 slices of bread with 3 pear wedges each, crumble cheese on top and sprinkle with honey.