Stilton-Pear Crostini

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Created by Rori Trovato of
Makes 6 servings
6 Brioche Rolls
1/3 cup pumpkin seed oil
4 to 6 ounces Stilton Cheese, thinly sliced or crumbled
3 green Comice or Anjou pears cut into thin wedges
1/2 cup toasted pumpkin seeds
Preheat oven to 375°. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil, total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.
Arrange rolls on a serving tray. Top with pumpkin seed, and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.

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