Where to BuyYield:
8 servings
8 servings
Prep Time:
10 min
10 min
Cook Time:
15 min
15 min
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Creamy goat cheese topped with a sweet and savory crumble.
Featured Cheese
Pear, Wine & Rosemary
Pear, Wine & Rosemary
Ingredients
- Three 4 oz Pear, Wine & Rosemary goat cheese logs, room temperature
- 3 tbsp heavy whipping cream + more as needed
- 1 to 2 medium ripe or slightly under ripe Bosc pears
- 1 tbsp unsalted butter
- 4 to 5 prosciutto slices
- 1/4 cup finely chopped pistachios
- Crostini slices, for serving
Instructions
- Preheat your oven to 400 degrees. Place the prosciutto slices on a baking sheet and cook in the oven for about five minutes or until crispy. Remove and allow to cool before finely chopping. Set aside.
- Next, halve and core the pears, and then dice into small cubes. Next, preheat a cast-iron skillet to medium high heat and melt the butter. Sauté the pears for about five to seven minutes or until golden brown. Remove from the skillet and set aside on a plate.
- In a food processor, add the goat cheese. Next, add the heavy cream and pulse to combine. If you need to add extra cream to smooth out the goat cheese that’s okay. Keep pulsing until the goat cheese is smooth.
- Spread the whipped goat cheese onto a serving plate. Top with prosciutto, sautéed pears, and pistachios. Serve with crostini.
