Baby Bruschettas with Poached Pears, Gorgonzola and Port Syrup

Grilled baguette slices topped with creamy gorgonzola and pears poached in a rich honey, port, and red wine reduction.

Vegetarian Appetiser Bruschetta Pear Party Food Gorgonzola

Estimated Nutrition

Calories

315.1

kcal / serving

2520.4 kcal total

Carbs

33.6g

per serving

268.5 g total

Fat

13.8g

per serving

110.1 g total

Protein

9.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

225

Gorgonzola

at room temperature; can use vegetarian blue cheese

Fruits

piece

Pears

small, firm, halved, cored and cut into 12 wedges each

GrainsCereals

slice

Baguette

Liquids

150

Port

150

Red Wine

OilsFats

Olive Oil

extra virgin

Other

Honey

clear

Method

Preheat the grill to hot.

Place pear wedges in a heavy-based saucepan with honey, port, and wine.

Simmer for 10 to 15 minutes until the pears are just tender.

Strain the poaching liquid into a separate pan and drain the pears thoroughly.

Boil the liquid for 8 to 10 minutes until reduced by two thirds into a syrup.

Brush baguette slices with olive oil and grill both sides until golden.

Spread each warm bruschetta generously with Gorgonzola.

Top each slice with a poached pear and drizzle with the cooled port syrup.