Gorgonzola and Pear Crostini with Pumpkin Seed Oil

  • Gorgonzola and Pear Crostini with Pumpkin Seed Oil
Serves: 6  

Crusty bread with a drizzle of Pumpkin Seed Oil, topped with sliced Pear and Gorgonzola cheese makes for a delicious appetizer or snack.


  • 1 loaf of crusty bread French or Italian bread, cut into ¾” slices
  • 3 ripe, but not too soft, Anjou or Bosc Pears, cut into thin wedges
  • ⅓ cup Organic Pumpkin Seed Oil
  • ½ cup toasted Pumpkin Seeds
  • 4 to 6 ounces Gorgonzola Cheese, or any good quality Blue Cheese (like Stilton), thinly sliced or crumbled


  • Organic Pumpkin Seed Oil, 8.5 oz
  • Preheat oven to 375°. Brush bread slices with half the pumpkin seed oil. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.
  • Arrange rolls on a serving tray. Top with pumpkin seed, and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.


No customer comments for the moment.

Only registered users can post a new comment.