Praliné of mixed nuts over crostino with blue cheese and grilled pears
A praliné is a silky smooth cream made of toasted nuts and caramel. It is absolutely decadent and can be used to fill tarts, bonbons, or drizzle over a crostino with blue cheese and grilled pears like in this recipe. Watch my Reel in Instagram to see the procedure.
• 50g Water
• 250g Sugar
• 25g Vanilla paste*
• 450g Mixed or one type of your favorite nut
• ½ tsp salt
*If you don’t have vanilla paste, substitute for light corn syrup in the caramel and 1 tsp of vanilla extract added when processing in the blender.
• Blue cheese
• Bartlett pears or any pears in season, otherwise apples are delicious here as well
• Roasted salted pistachios
• Baguette sliced and toasted
1. Preheat your oven to 350F
2. Toast the nuts on a sheet tray for about 8 minutes. Place the sheet tray on a cooling rack and let them cool completely on their sheet tray. Do not transfer until completely cooled.
3. To make the caramel, add the water and sugar into a small pot and bring to a boil. Add the vanilla paste and cook on medium high heat until a thermometer inserted in the middle reads 180C or 356F.
4. Immediately add the toasted nuts and mix well with a silicone spatula until they are all full coated with the caramel.
5. Pour over a silicone mat and spread as evenly as possible. Let them cool completely.
6. Place them in a blender and process until super silky and smooth. This might take a minute or two. This is your praliné.
1. Roughly chop the pistachios and set them aside.
2. Slice the pears (you can peel them or leave the skin on, your choice) and grill them on each side until small marks appear, you don’t need to char them.
3. Place small pieces of blue cheese on top of each slice of toasted bread and heat or broil in the oven just until they melt.
4. Place a couple of slices of pears on top of the melted cheese and then drizzle some of the praliné on top.