Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 ounces ciabatta bread, cut ½” thick on diagonal, 8 slices total
  • 8 ounces triple cream cheese, room temp
  • 4 tablespoons fig preserves
  • 2 red Anjou pears, cored and sliced into thin rounds
  • 8 each crispy prosciutto chips (click here for recipe)
  • 4 ounces microgreens
  • Extra virgin olive oil, for brushing and grilling
  • Kosher salt and freshly ground black pepper, for seasoning
  • Balsamic glaze
Instructions
  1. Grilled bread with baked cheese: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Slice the ciabatta bread and using the bull basting brush, coat both sides of the bread with olive oil. Grilled the bread till char marks forms, around 3 minutes on each side. Once done set aside on sheet pan. Turn one side of the grill off, leaving the other side on medium high (indirect heat/baking). Close the lid to grill to preheat. Evenly spread cheese on top of grilled bread and set on a sheet pan. Set the sheet pan on the side of the grill with no heat underneath. Close the lid and allow the cheese to melt/bake, around 5 minutes. Remove the half sheet pan from the grill and repeat step until all the sliced grilled bread is topped with baked cheese.
  2. Crispy prosciutto: Click here for how to bake.
  3. Grilled pears: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Use the Bull dual handle mega monster brush to remove any residue. Oil the grill grates for a well seasoned grill and to avoid the pears from sticking. Place sliced pears down and grill for about 5 minutes, creating nice grill marks on the surface. Once done, turn the grill off and place the pears on a sheet pan with a baking sheet to cool.
  4. Building the layers: Carefully dollop a small amount of fig preserved on top of the sliced, grilled ciabatta topped with baked triple cream. Next add the grilled pears. Place the crispy prosciutto chips on top of the grilled pears and to garnish, add the microgreens and finish with a drizzle of balsamic glaze.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/fall-antipasti-2/