Pear and Gorgonzola Crostini with Balsamic Reduction

Pear and Gorgonzola Crostini with Balsamic Reduction

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 280 kcal


  • 1 cup balsamic vinegar
  • 1 GF baguette sliced and toasted
  • 2 ripe pears thinly sliced
  • 1/2 cup crumbled gorgonzola cheese
  • Fresh thyme leaves for garnish


  • Begin by preparing the balsamic reduction. Pour the balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and let it simmer, stirring occasionally, until the vinegar has thickened and reduced to about 1/4 cup. This should take around 20 minutes. Set aside to cool; it will continue to thicken as it cools.
  • While the balsamic reduction is cooling, toast the slices of gluten-free baguette until they are lightly crisp. Arrange the toasted crostini on a serving platter. Place a few slices of pear on each piece of toasted baguette.
  • Sprinkle crumbled gorgonzola cheese over the pear slices. If you’re using a dairy-free cheese alternative, ensure it has a similar texture and flavor profile to gorgonzola. Drizzle the cooled balsamic reduction over the pear and cheese-topped crostini. Garnish each crostini with fresh thyme leaves for an aromatic touch. Serve the Pear and Gorgonzola Crostini with Balsamic Reduction immediately.


  • The ripeness of the pears is crucial for this recipe. Choose pears that are ripe yet fi rm, which will provide a sweet flavor and a pleasant texture contrast to the creamy gorgonzola and the crisp crostini.


Calories: 280kcalCarbohydrates: 42gProtein: 7gFat: 10gFiber: 3gSugar: 18g
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