• 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.

Tip:

• 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.