Black Ash & Pear Crostini …

Black Ash & Pear Crostini with Red Wine Glaze.

When needing to whip up a quick appetizer for a party recently, I recalled an easy recipe from my book, Artisan Vegan Cheese, for Gruyere and Pear Croustade with Red Wine Glaze. Simply perfect!

It struck me that our Limited Edition Mt. Vesuvius Black Ash could step in beautifully as a substitute for the homemade “Gruyere.”  Its black exterior with a slice of buttery pear and glossy red glaze would not only be a visual show-stopper, but hit the palate with a perfect harmony of flavors – tangy, sweet, savory, earthy. And yet it would be oh-so-simple to put together! I could taste the flavors even before I began slicing bread for the crostini.

This elegant hor d’ouervres is easily assembled by topping a thin slice of baguette with a slice each of our Mt. Vesuvius Black Ash and fresh pear, baking it for about 10 minutes until hot, then drizzling it with an easy red wine glaze. It might not stop the show, but it will stop your guests in their tracts as they “ooh” and “aah” as they reach for one … and then another.

Serves 8 (2 per person)

  • ½ baguette, cut into ¼” slices (about 16 slices)
  • ½ round Miyoko’s Creamery Mt. Vesuvius Black Ash, sliced ¼ inch thick (about 16 slices)
  • 1 firm but ripe pear, cut into 1/3 inch slices (about 16 slices)

Red Wine Glaze (from Artisan Vegan Cheese, BOOK PUBLISHING COMPANY, 2012):

  • 1 ½ cups dry red wine
  • 3 tablespoons sugar or agave nectar
  • 3 sprigs fresh thyme
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 to 2 teaspoons arrowroot

First, make the glaze. Combine the wine, sugar, thyme, and salt in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup, about 20 minutes. Dissolve the arrowroot in the tablespoon of water, and stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside while baking the crostini.

Preheat the oven to 350℉.  Assemble the crostini by placing a slice of Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with a slice of pear. Bake for about 8 to 10 minutes until hot. Drizzle each one with a teaspoon of the glaze, and serve immediately.

Our Limited Edition Mt. Vesuvius Black Ash is currently available (as of 12/5/14) in our Miyoko’s Merry Mix Holiday Collection. Shipping 12/15/14.



Print Recipe
Black Ash & Pear Crostini ...
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
Rate this recipe!
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
Rate this recipe!
Share this Recipe

February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

January 17, 2017

Smokey Sweet Potato Boats

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse.

January 4, 2017

Well-Crafted Macaroni and Cheese Mix

There’s no shame in saying it— we’ve all had macaroni and cheese
 out of the box. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!

January 3, 2017

Golden Turmeric Rice with Smoked Farmhouse

Friend of Miyoko’s Kitchen, Lani Muelrath, is an award-winning, nationally recognized presenter and speaker who brings a passion about the plant-based, vegan, active, mindful living to the stage. Lani shares her simple yet completely satisfying recipe for Golden Turmeric Rice topped with a little smoky Aged English Smoked Farmhouse vegan cheese.

December 30, 2016

Florentine Cookies

Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

/** Accordian Fix for Faq page */