Autumn Pear & Burrata Crostini

At the end of October my husband and I celebrated our 8th anniversary. We went to a great restaurant in Danville called The Peasant and the Pear. While there we had a wonderful meal, but the absolute star was the pear burratta crostini: a golden and crunchy crostini, topped with a slice of burrata cheese, a layer of pear compote, and finally a drizzle of aged balsamic vinegar. The burrata cheese was made in-house and was incredibly creamy and the flavors of the pear compote just screamed fall! Jim and I immediately decided that this was something we had to replicate at home! And of course, it tasted wonderful with a nice Cabernet!

Now, I could attempt to make my own burrata cheese at home, however, I didn’t really want to invest the time to do that, as we have been crazy busy. Fortunately, I found burrata cheese at my local Trader Joes. It wasn’t as lovely as the house made cheese from Peasant and the Pear, but it wasn’t too far off and was very enjoyable. For the balsamic vinegar, I used Bistro Blends Heirloom Balsalmic Vinegar, which is well aged and very syrupy. The only thing I  had to make was the pear compote. The recipe below was very similar to the one we had at the restaurant. It makes a lot; the left over compote was delicious stirred into my morning steel-cut oatmeal!

For the Crostini…

Thinly slice a baguette. Place slices on a baking sheet and brush both sides with olive oil. Bake in an oven at 375 degrees for about 10-12 minutes, flipping the crostini half way through the cooking time. They should be crusty and  golden when done.

Pear Compote

6 Large d’ Anjou pears, peeled and diced (mine were about half inch cubes, maybe a little smaller)

1 – 1 1/2 cups water

2 tablespoons honey

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

Place all ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then turn down heat and simmer for about 8 minutes, or until pears are soft, but still hold their shape. Compote can be made in advance and can be canned as well for future use (be sure to research that process to avoid food illness).

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About Teresa

Full time mom, educator, and foodie! Part-time blogger! Follow me for yummy recipes made with love from wholesome real foods!
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