Sunday is a day to regroup, recharge and refuel. A couple pots of coffee and scrambled eggs to start the day with and sharing the Sunday paper leads to watching a few shows on the Food Network (because sadly there are only a few decent, actual cooking shows left on that network) and then back to reading. Time to catch up on what I missed through the busy work week. Husband has the Eastern Final on tv and I have been mindlessly surfing Pinterest and Instagram guilt-free. Bliss!
Something nice to nibble on is mandatory on a lazy Sunday. In keeping with the easygoing order of the day it cannot be labour intensive. It's a rule. My rule. Even better if it pairs nicely with a glass of wine. It will make easing into Monday mode much easier. Trust me.
Some of my favourite flavours include balsamic vinegar, cheese and fruit. Add some nice bread and I'm in heaven. Today's afternoon nibble included all of the above. Crostini topped with Parmesan cheese, pears and a drizzle of balsamic glaze. Sweet and savoury all at the same time. In 15 minutes flat. Checks all the lazy Sunday boxes, Dear Reader. I think you need this in your life.
Parmesan Pear Crostini with Balsamic Drizzle
2 pears, finely diced
1 cup Parmesan cheese
1/2 to 3/4 cup white wine
1/2 Baguette, sliced thinly
1 Tbsp extra virgin olive oil
Freshly ground pepper, to taste
Preheat broiler setting on your oven. Wash pears and finely dice, leaving skins on. Heat the olive oil in skillet over medium heat and add pears. Sauté until slightly golden, about 5 minutes. Season with pepper and transfer to small bowl. Set aside.
Next, thinly slice the baguette and arrange on a baking sheet. Drizzle each slice with olive oil and place under the broiler to toast. Keep an eye on them so they don't burn! Remove from oven when golden and set aside.
Meanwhile, over medium heat add the Parmesan cheese to the skillet. Slowly pour in the white wine (I used an Ontario Reisling) and stir until combined. Continue to stir until warmed through until it reaches a spreadable consistency, similar to ricotta cheese. Remove from heat.
Arrange toasted crostini on a nice plate or platter. One by one, spread each one with the Parmesan wine mixture. Next, top each one with the diced pears. Finally, with your best artistic flair, drizzle each crostini with balsamic glaze. Enjoy with a glass of wine and your favourite person. Makes 10 crostini.