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Pears & Parmigiano crostini

As an old Italian proverb says: “Don't you let the farmer know, how good pears and cheese pair together”
... pears and cheese, a classic with a new soul...

Appetizers & Finger food & Stuzzichini


serve 4

30 mins


  • 4 slices of wholewheat bread
  • 1 Abate pear, skinless and divided in 4 slices lengthwise
  • 3 tbsp SABA
  • juice of 1 lemon
  • 60 gr Noto almond
  • 4 tbsp of Red Cow cheese or Parmigiano Reggiano grated


  1. Peel the pears and cut them in half lengthwise, remove the core and cut each half into 2 thin slices.
  2. In a bowl marinade the pear slices with 2 tbsp SABA, 1 tbsp olive oil, lemon juice and a pinch of salt.
  3. Blend the almond, 4 tbsp olive oil, 1 tbsp SABA, salt, pepper, to a smooth paste, eventually adding a little water.
  4. Grill the pear slices on a piping hot griddle pan, or bake them for 10 mins in hot oven at 180°C, softening them, but still with a bite.
  5. To prepare the crostini, spread a little almond paste on each bread slice then a grilled pear slice and 1 tbsp of the grated cheese. Grill in the oven for 3 minutes and serve hot with.
  6. Serve finishing with drops of Traditional Balsamic Vinegar of Modena FRANCO.

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