Grilled Pear and Curly Parsley Crostini
Curly parsley is more than just a deli tray or dinner plate decoration. It has a wonderfully fresh and bitter flavor that works especially well with naturally sweet foods, like the red pears on these party-friendly crostini. The drips and dribbles of honey enhance the parsley flavor, too, making these easy toasts a hand-grabbing favorite.
- Eight ¼-inch slices of ciabatta or bone bread
- 4 Tablespoons unsalted butter, melted
- Eight ¼-inch slices of red or Bosc pear, skin on
- ⅓ cup Josie’s Organics curly parsley leaves, stems removed
- 3 Tablespoons wildflower or orange honey
- Squeeze of fresh lemon
- Sea salt and fresh black pepper to taste
Preheat oven to 375°.
Lay bread slices on a baking sheet. Brush evenly with some of the melted butter. Place in the oven and bake 10-12 minutes until golden brown. Transfer to a large plate and set aside.
Heat a grill pan on medium-high heat. Brush pear slices with remaining butter. Lay them in the grill pan and cook each side 4-5 minutes until they are tender and have grill marks.
Evenly arrange pear slices on bread. Add 2-3 leaves of parsley on top of the pear. Gently squeeze lemon over each slice. Drizzle the crostini with honey. Lightly sprinkle with sea salt. Add a twist of black pepper to finish.
Arrange on a platter or cake stand and serve.
Dress it Up
To mix things up a little and appeal to different tastes, add shaves of nutty, manchego cheese, or bits of English Stilton. Toasted pecans or walnuts would be a nice change up, too.