Pear and Goat Cheese Crostini
(from Sale & Pepe magazine, Serbian issue for October 2007)
4 small pears
30 g butter
2 Tbsp light brown sugar
about 15 ml cognac (about 1 Tbsp)
goat cheese of your choice (I used goat cheese in ash)
lots of freshly ground black pepper
In a large pot filled with water, cook pears until tender but not too soft. Peel and core them and if you like, you can leave the stems on to make your crostini look fancier Cut them into chunks.
Melt butter in a pan, add sugar and chunks of pears and stir. Pour cognac over and let alcohol evaporate. Cook until you’re satisfied with the softness of the pears. If you feel like it’s needed, add more water or cognac.
Toast slices of bread on grill or in a preheated oven. Arrange small pieces of cheese and top with pears, add pepper and return into the oven until cheese starts to melt.