Bartlett Pear and Gorgonzola Bruchetta

Bartlett Pear and Gorgonzola Bruchetta
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 12

    ciabatta baguette

  • 4 oz
    (120 g)

    mild, creamy gorgonzola at room temperature

  • 2

    ripe pears, halved, cored, and peeled

  • Fresh ground pepper


Preheat oven to 400°F (200°C).

Place the baguette slices on a non-stick or ungreased baking sheet. Toast until lightly golden, about 10 minutes.

Remove and set aside. Spread each of the toasts with a thin layer of Gorgonzola.

Slice the pears and then top each of the toasts with them and return to the baking sheet.

Place the baking sheet under the broiler for 2 or 3 minutes, just long enough to melt the cheese and warm the pears. Garnish with fresh ground pepper.

Source: Poires de la Californie

Wine and meal pairing

Fruity and sweet

Fruity and sweet
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007