Crostini with Rock n’ Rolla Gorgonzola, Concord Pear and Wisconsin Honey
Serving Size: Yields: 40 crostini
1 (10 ounce) baguette, cut into 1/2 inch thick slices
12-14 oz Brennan’s Wisconsin Rock n Rolla Gorgonzola
2 Concord Pears (we love these for their sweetness and smooth texture)
You can toast the bread up to one week before you need it. Store it in a tightly sealed container at room temperature until ready to use.
Preheat oven to 400 degrees. Cut baguette and reserve ends for making bread crumbs another day. Arrange slices on 2 cookie sheets. Toast in oven 8 to 10 minutes or until golden brown, rotating pans between upper and lower oven racks halfway through toasting. Cool on wire rack.Top with a slice of Gorgonzola and a slice of Concord Pear. Drizzle over Wisconsin Honey