When it comes to entertaining, I like to use a variety of recipes for appetizers:Â some that will be brand new to my guests and some that are “safe” dishes. This one checks both boxes,.
It’s “safe” because crostini of all types tend to be popular, and are one of the first things guests reach for.  It’s unique because many people haven’t had pear and proscuitto together, but like them separately, and the tangy, lemony goat cheese spread is a unique base for the toppings. Â
I make a version of this appetizer year round. In summer, I use peaches in place of the pear. It is always a hit.
This Pear + Proscuitto Crostini with Whipped Goat Cheese is a perfect appetizer for a party of all sizes because:
- You can double the recipe easily, use two baguettes and twice the amount of all other ingredients if you’re feeding a large crowd.
- It can be mostly made ahead. The crostini and whipped goat cheese can be made up to a day before serving and assembled when you need it.
- I always opt for finger food appetizers, and this is that… no utensils required and easy for guests to eat.
what else can i use?
- I like to use a quality sourdough baguette for this, but any baguette you like will do.
- You can use any unsweetened plain yogurt for the goat cheese spread, even coconut. You won’t taste any coconut flavor.
- Blue cheese is a nice alternative to the goat cheese and pairs well with the pear.
- Bosc or Bartlett pears work well, just be sure they are ripe and sweet.
Two important things to remember:
If you are whipping the goat cheese spread by hand, your goat cheese must be room temperature or it’ll be too hard to mix. If you forget and have cold cheese, use a small food processor or blender to whip.
We are seasoning every layer here, so don’t skimp on the salt and pepper! It really builds flavor in this simple dish.
If you make this Pear + Proscuitto Crostini with Whipped Goat Cheese, and I hope you do, please leave it a rating and comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Pear + Proscuitto Crostini with Whipped Goat Cheese
Equipment
- large baking sheet
Ingredients
- 1 baguette, sliced diagonally into 1/4 inch slices sourdough, if available
- 2 tbsp olive oil
- 1 ripe pear, thinly sliced into half moons
- 4 ounces proscuitto
- Kosher salt
- Fresh cracked black pepper
- Zest from 1/2 a lemon
Whipped Goat Cheese
- 4 ounces goat cheese log, room temperature
- 2 tbsp Greek yogurt
- 1 tbsp olive oil
- Juice from 1/2 a lemon
- Kosher salt
- Fresh cracked black pepper
Instructions
- Preheat oven to 400 degrees F.
- Lay sliced baguette in a single layer on a large sheet pan. Season with salt and pepper and brush with the olive oil. If there is any left, reserve it for drizzling on top before serving.
- Bake for 20-25 minutes until toasted.
- While the crostini bakes, make the goat cheese spread.
- Add room temperature goat cheese to a bowl along with the yogurt, 1 tablespoon of olive oil, lemon juice, and 1/4 teaspoon salt and pepper.
- Whisk until well combined, adding a tablespoon or two of water if needed to get it going. Note: If the goat cheese is too hard to do this by hand (either because of the brand, or temperature), use a mini food processor.
- When the crostini is toasted, spread each slice with the whipped goat cheese.
- Wrap one slice of pear at a time with 1/2 a piece of proscuitto and lay on top of the goat cheese.
- Top with any reserved olive oil, a pinch of salt and pepper and lemon zest.
- Serve.
