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Ingredients
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Fruit & Preserve
Cheese & Dairy
Nuts & Crunch
Greens & Herbs
Dressing & Seasoning
Bread & Finish
Method
Fruit & Preserve
Prepare pears
Core and thinly slice the 2 Napa pears lengthwise into 1/8-inch slices. Place slices in a bowl and toss with 2 tbs lemon juice to prevent browning.
Poach / glaze (optional)
In a small skillet over medium heat, combine 2 tbs honey and 2 tbs apricot preserves. Warm until combined and slightly syrupy, about 2–3 minutes. Add pear slices and gently toss to coat until warmed (about 1–2 minutes). Remove pears and let cool slightly. Reserve any glaze for finishing.
Cheese & Dairy
Make cheese spread
In a bowl, combine 6 oz goat cheese, 2 oz mascarpone and 2 tbs heavy cream. Whisk or beat with a fork until smooth and spreadable. Taste and adjust texture with an extra teaspoon of cream if needed.
Nuts & Crunch
Toast the walnuts and sesame: Heat a dry skillet over medium heat. Add 1 cup chopped walnuts and toast, stirring, until fragrant and lightly browned, 3–4 minutes. Add 2 tsp sesame seeds in the last 30 seconds to toast briefly. Remove from heat and roughly chop walnuts if pieces are large. Let cool.
Dressing & Seasoning
Make dressing: In a small bowl whisk together 3 tbs olive oil, 1 tbs white balsamic vinegar, 1 tsp Dijon, 1 tsp sea salt and 1 tsp black pepper until emulsified. Stir in 1 tsp fresh thyme leaves. Set aside.
Bread & Finish
Toast bread: Preheat oven to 375°F (190°C). Arrange 8 slices of sourdough on a baking sheet. Lightly brush with 1 tbs melted butter (optional). Bake 6–8 minutes until golden and crisp. Remove and allow to cool slightly.
Assemble crostini or plated salad: Spread about 1.5 tbs of the cheese mixture on each toasted slice (or spread on half for a plated salad). Top with 3–4 slices of glazed pear per crostini. Sprinkle a generous pinch of chopped toasted walnuts and a few sesame seeds over each. Add a small handful of micro arugula (about 1–2 tbsp per crostini) and finish with a light drizzle of dressing and the reserved apricot glaze or a finishing drizzle of aged balsamic/honey (about 1 tsp per crostini).
Final seasoning: Finish with an extra pinch of thyme leaves, a grind of black pepper and a light sprinkle of sea salt to taste. Serve immediately.