CROSTINI CON PERE, PINOLI, ZENZERO E GORGONZOLA or CROSTINI WITH PEARS, PINE NUTS, GINGER AND GORGONZOLA


The corner of Tuscany where I live is very lush and green (it actually reminds me a bit of Sweden) which is very nice but it also means that it rains a lot. Like now. Yesterday it rained the whole day, it poured down the whole night and this morning it is raining on and off… on and off… I used to like rain actually but nowadays I kind of have had enough; it must be an age thing because I can see that my oldest daughter is beginning to like rain, she actually wants it to rain whereas I just want to see the sun! And not just live with the knowledge that it is always there, shining behind the thick layer of grey clouds…But rainy days can be nice if they are spent doing creative cooking or trying out new recipes in the kitchen so I suppose that is what I have to do today and for some time now as the rainy season has started here. So let’s start cooking:



CROSTINI CON PERE, PINOLI, ZENZERO E GORGONZOLA or CROSTINI WITH PEARS, PINE NUTS, GINGER AND GORGONZOLA

1 cm/ 0,4 in thick slices of good, robust bread that can be roasted without getting too dry
Pears, sweet and firm
Gorgonzola cheese
Chopped candied ginger (o yes i am still going on with my candied ginger!!)
Pine nuts
Butter
Sugar

– Toast the slices of bread in a toaster or under the grill in the oven and cut it into finger food friendly pieces.
– Peel the pears and cut them into slices that fits the size of the bread.
– Melt some butter in a pan and stir one or two tablespoons of sugar into it. Add a couple of tablespoons of pine nuts and one of candied ginger before you put in the pear slices.
– Add a tablespoon or two of water and let it cook/fry until the pears are tender but not mushy.
– Cut the gorgonzola cheese into cubes that you put on the bread, put one or two slices of pear and top it with some ginger and pine nuts before you put it all under the oven grill for a minute or two, when the cheese is beginning to melt it’s time to take them out.
– Eat them warm or at least tepid.

L