INGREDIENTS:
- 2 firm pears
- 2 Tbsp clear honey
- 300 ml Kim Crawford Sauvignon Blanc
- 1 baguette
- 2 Tbsp extra virgin olive oil
- 7oz goat cheese
- fresh rosemary
DIRECTIONS:
- Halve and core the pears, then cut each one into 12
- Carefully remove the pear wedges with tongs and place on a tray.
- Reduce the liquid in the saucepan by two-thirds – it should have a syrupy consistency. This will take 10-12 minutes.
- Pour the syrup into a small bowl and allow to cool while you prepare the crostini.
- Turn oven to broil. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Bake until golden on both sides. This only takes a minute, so keep an eye on them.
- Spread each baguette slice with goat cheese and top with a poached pear wedge. Arrange the crostini on a serving plate and drizzle with the reduced syrup using a teaspoon. Sprinkle fresh rosemary over the platter.
