Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil
Created by Rori Trovato
Servings: Makes 6 servings
  • 6 brioche rolls
  • 1/3 cup pumpkin seed oil
  • 4 to 6 ounces Stilton cheese thinly sliced or crumbled
  • 3 green Comice or Anjou pears cut into thin wedges
  • 1/2 cup toasted pumpkin seeds
Preheat oven to 375°. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.

Arrange rolls on a serving tray. Top with pumpkin seeds, and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.