I found this recipe in the June issue of Southern Living magazine and thought that it would be a great addition to the menu of my garden party that I hosted this past weekend. There is just something about sweet fruit with creamy, salty cheese. Yum!!! It definitely was a hit.
Gorgonzola-Grilled Pear Crostini
3 firm ripe Bartlett pears, cut into 1/4-inch-thick wedges
1/2 (8 ounce) package cream cheese, softened
4 ounces Gorgonzola cheese, crumbled
1/2 cup butter, softened
2 tablespoons dry sherry
1 baguette, cut into 1/4 inch slices and toasted
1/2 cup finely chopped, lightly salted roasted pecans
2 tablespoons finely chopped fresh rosemary
1/4 cup honey
Preheat grill to 350 degrees and grill pear wedges until golden. Stir together cream cheese and next three ingredients. Spread 1/2 tablespoon on each baguette slice. Top with grilled pears. Sprinkle with pecans and rosemary, and drizzle with honey.