John Myers
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Pear Crostini with Italia Salad and Yogurt Sauce
The perfect pear crostini with italia salad and yogurt sauce recipe with a picture and simple step-by-step instructions.
For 8 crostinis
- 1 Whole grain baguette
- 2 Ripe pears
- 125 g Cream cheese
- Pink pepper
For the salad and the sauce
- 1 Lettuce
- 1 bunch Radish
- 1 piece Parmiggiano Reggiano
- 100 g Greek yogurt
- 1 toe Garlic
- 1 tsp Paprika powder
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- Salt
- Pepper
- Cut the wholemeal baguette into approx. 1 cm thick slices and place on the baking sheet lined with baking paper.
- Spread the pear and cheese cubes on top, sprinkle with pepper.
- Bake in the upper half of the oven preheated to 220 ° C for 5-8 minutes.
- In a bowl, mix the yogurt, garlic, paprika powder, salt, pepper, lemon juice and olive oil.
- Wash the salad and arrange on plates, spread the Parmiggiano and radish slices over it and then add the salad sauce.
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