Buttered Crostini with Chèvre, Pear Paste, Asian Pear & Edible Violet

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Buttered Crostini with Chèvre, Pear Paste, Asian Pear & Edible Violet
SERVES 8
INGREDIENTS:
24 baguette slices
4 T butter, melted
1 - 7 oz log of ch
vre (goat cheese)
1 tub or jar of pear paste (if you can’t find pear paste, sub quince paste) 1 Asian pear, sliced into 24 thin slices
edible violets or johnny jump ups

DIRECTIONS:
Heat oven to 350 degrees. Slice baguette thinly and brush with melted butter. Bake the crostini for 15-20 minutes until golden brown, let cool. Spread crostini with the pear paste, top with a thin slice of asian pear, a bit of ch
vre and finally, top with an edible flower. If you can’t find the pear paste or the quince paste just leave out that step and drizzle the crostini with honey before you top with the flower.
Recipe courtesy of Chef Jennifer Stoicheff, Wren Catering.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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