Warm Gorgonzola, Pear and Walnut Open Crostini Sandwich

Featuring Newman’s Own® Light Italian Dressing

Serves: 4


4 slices sourdough, 1.5cm thick
2 tbsp olive oil
3 ripe pears, unpeeled
5 tbsp Newmans Light Italian dressing
125g Gorgonzola
50g walnuts, crumbled
20g rocket leaves



1. Preheat the oven to 200C/400F/gas mark 6.

2. Take a ridged griddle pan and place on high flame until piping hot. Brush the slices of bread with the olive oil. Place them on the griddle pan for about a minute, then flip over and leave for another minute, to get char marks on both sides. Place the bread on an oven proof baking sheet.

3. Next, stand each pear on a chopping board and trim off a few millimetres of the skin from each side. Cut each pear lengthways into four thick slices. Remove the core with the tip of a knife. Place the slices in a bowl along with 2 tbsp of the Newmans light Italian dressing and gently mix.  

4. Griddle the pears in the same way as the bread, to get char marks on both sides. Remove carefully, trying not to break the pears.

5. To assemble the crostini, thinly slice the cheese and arrange over the toasts, alongside the pears. Put the crostini in the hot oven for three to four minutes to warm through and for the cheese to melt. Remove and scatter with the walnuts and rocket.  Drizzle over the remaining Newman’s light Italian dressing Serve immediately.

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