Walnut Pear and Prosciutto Crostini

Total Time
30 Mins
Serves
12
Serving Size
2 pieces
Course
Appetizers

Total Time

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins

Nutrition

Calories
304 cal
Total Fat
25 g
Polyunsaturated Fat
7 g
Cholesterol
24 mg
Sodium
515 mg
Carbohydrates
10 g
Dietary Fiber
2 g
Protein
11 g

Ingredients

  • 1 cup California walnuts
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 fresh baguette, halved lengthwise
  • 8 ounces Havarti cheese, sliced
  • 4 ounces Gruyere cheese, grated
  • 1 cup arugula
  • 4 ounces prosciutto, cut or torn into strips
  • 2 pears, quartered, cored, and sliced thin

Preparation

  1. Preheat oven to 450°F.
  2. Toast the walnuts in a dry frying pan until brown, about 2-3 minutes. Transfer to the bowl of a food processor. Add the olive oil, honey, and thyme and pulse until the walnuts are coarsely chopped. Season with salt and pepper to taste and pulse again until the walnuts are finely chopped.
  3. Place the baguette halves cut side up on a baking sheet lined with parchment paper. Spread the walnut mixture over the tops, and top with the Havarti slices and grated Gruyere. Bake until the cheese is bubbly, about 5 minutes.
  4. Let cool slightly then use a serrated knife to cut the baguette into slices about an inch thick. Top each crostini with a few arugula leaves, a piece of prosciutto, and a pear slice. Grind some pepper over the tops and serve warm or at room temperature.