We're Buzzing About ... Recipe: Gorgonzola Grilled Pear Crostini

Fabulous grilling starts with the first course with this treat from Chef Buist Rivers of Lowcountry Eats Catering. 


3 firm, ripe Bartlett pears

cut into ¼ inch-thick wedges

1/2 (8 oz) Packaged cream cheese (softened)

4 oz Gorgonzola cheese (crumbled)

1/4 cup Butter (softened)

2 T Dry sherry

36 French bread baguette slices (toasted)

1/2 cup Finely chopped, lightly salted roasted pecans

2 T Finely chopped fresh rosemary

1/4 cup Honey


- Preheat grill to 350° to 400° (medium-high) heat.

- Grill pear wedges, covered with grill lid, 1 to 2 minutes on each side

or until golden.

- Stir together cream cheese, Gorgonzola, butter and dry sherry;

spread about 1/2 T on each baguette slice.

- Top with grilled pears; sprinkle the pecans and rosemary and

drizzle with honey.

* Makes 36 crostini appetizers/hors d'oeuvres; Prep Time: 22 minutes