We tested several recipes to find what we believe to be a perfect pairing with our 2023 Dry Petit Manseng. The creaminess of the gruyère, along with the fattiness of the pancetta (or bacon) balances the high acidity of the wine. The fresh pear and thyme, along with the baking spices in the nuts complements existing flavors and enhances the more subtler notes of the wine. We hope you'll give it a go and let us know how it turns out!
Happy Holidays!
-The Prelude Team
Pear & Gruyère Crostini with Crispy Pancetta & Toasted Walnuts
Ingredients
1 baguette, sliced into thin rounds
2 tablespoons olive oil
6 oz Gruyère cheese, thinly sliced
1 ripe Bosc pair, thinly sliced
6 slices pancetta (or bacon), cooked until crispy (but not charred) and diced into smaller pieces
1 teaspoon fresh thyme leaves
Freshly ground pepper
Optional topping: Seasoned Walnuts
1 C raw walnuts
1 egg white
1/2 tsp cinnamon
1/4 tsp dried ginger
salt to taste
Whisk together the egg white and water in a large bowl until frothy and well blended.
Add the walnuts and toss to coat evenly with the egg white mixture.
Sprinkle cinnamon, ginger, & salt over the nuts. Toss until well coated.
Spread the nuts in a single layer on the prepared baking sheet, and bake at 325 degrees for approximately 15 minutes until crisp and golden brown. Toss and cook 3 to 5 more minutes until even more golden, as desired.
Remove from the oven and chop into small pieces.
INSTRUCTIONS:
1. Prepare the Crostini Base:
Preheat oven to 375 degrees.
Brush the baguette slices lightly with olive oil on both sides and place them on a baking sheet.
Toast in the oven for 6-8 minutes.
2. Assemble the Crostini:
Place a thin slice of gruyère on each baguette slice.
Add a thin slice of pear on top of the gruyère.
3. Melt the Gruyère:
Return the assembled crostini to the oven for 3-5 minutes, just until the gruyère melts slightly.
4. Finish & Serve
Garnish each crostini with a sprinkle of pancetta (or bacon) pieces, chopped walnuts, and fresh thyme leaves.
