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Pear Pancetta Pecan & Parmesan Crostini

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Pear Pancetta Pecan and Parmesan Crostini
2011-04-12 Appetizer
4.7 31

The perfect crostini base is prepared and topped with a garlicky mascarpone spread and then topped with a pear, pancetta, and pecan mixture. Very tasty.

  • Servings: 10


1½ cups Balsamic Vinegar
¼ tsp Salt
¼ tsp Black Pepper
1 Tbsp Honey
1 Baguette, sliced ¼" thick
1 clove Garlic, sliced in half
Extra Virgin Olive Oil
8 oz Mascarpone Cheese
1¼ cup Shredded Parmesan Cheese
½ tsp Crushed Garlic
3 Large Green Anjou Pears, chopped
12 oz pkg Bacon or Pancetta, rendered and chopped
½ cup Chopped Toasted Pecans
½ tsp Salt
¼ tsp Black Pepper


For the balsamic reduction, place the vinegar in a medium saucepan over medium heat. Season with salt, pepper, and honey, then bring to a boil. Lower heat to medium low and allow to reduce by half, or to 3/4 cup, stirring occasionally, then set aside.

For the crostini, turn broiler to low heat. Rub each slice of baguette with garlic clove halves and place on a baking sheet. Drizzle lightly with olive oil and place under the broiler until toasted to a light golden brown, 3-5 minutes. In a small bowl, combine mascarpone cheese, 1/2 cup Parmesan cheese, and crushed garlic, then set aside. Combine pears, pancetta, pecans, and remaining Parmesan cheese in a bowl. Season with salt and pepper, or to taste. Spread mascarpone cheese mixture on each crostini, then top with pear mixture. Drizzle lightly with balsamic reduction and serve.