Sip Northwest, Spring 2019
SERVES 10 12 INGREDIENTS 1 rustic French baguette 2 tablespoons roasted garlic oil 3 pears peeled cored and cut into inch planks 1 cup chopped bacon bits 2 cups coarsely grated fontina cheese DIRECTIONS Slice the baguette on the bias about inch thick then brush with the garlic oil and lightly toast to char on a hot barbecue about 2 3 minutes each side Alternately turn the oven on to broil placing the slices on a baking sheet and into the oven for 2 3 minutes each side Set aside Using a cast iron pan or flat grill over medium high heat sear the pear slices on both sides until light brown and they begin to soften about 3 4 minutes per side Remove the pears and place on a sheet pan in the refrigerator Once cool dice the pears or keep as slices and combine with the bacon and cheese Season with salt and pepper to taste Preheat the oven to 400 F 204 C Place the mixture on the bread slices and bake in the oven until the cheese melts and the top is lightly browned L ongtime supporters of Medfordbased 55 S I P N O R T H W E S T C O M EdenVales wines Rogue Valley Country Club matches the winerys perry on a regular basis with this sumptuous caramelized pear crostini that is also a favorite of winemaker Ashley Campanella Add in some freshly crisped bacon bits and the gooey goodness of fontina cheese and this crowd friendly appetizer will make everyone a perry drinker yet CARAMELIZED PEAR AND BACON CROSTINI Recipe by Chef de Cuisine Justin Summerhays ROGUE VALLEY COUNTRY CLUB MEDFORD OR PAIRING EdenVales estate Eden Valley Orchards grows 100 percent organic pears that are fresh pressed and fermented as a specific vintage The Eden Valley Orchards 2017 PEAR CIDER is a medium bodied perry that speaks to its historic 1885 planted trees with complexity depth and freshness The sip also brings crisp acid to the sweet pears of the crostini
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