INGREDIENTS
- 2 Green USA Anjou pears, diced in ¼-inch cubes
- 2 tablespoon fresh lime juice
- 1 cup coarsely chopped fresh strawberries
- ¼ cup finely chopped red onion
- 2 tablespoon finely chopped jalapeno
- ¼ cup finely chopped fresh cilantro leaves
- 1 tablespoon olive oil
- ½ cup mild feta cheese (or ricotta)
- Salt to taste
- 1 Baguette or French bread cut in ¼-inch thick slices, brushed with olive oil and toasted
- Whole cilantro leaves for garnish
DIRECTIONS
- Toss diced pear with lime juice and let sit a few minutes before adding strawberries, red onion, jalapeno, cilantro and olive oil.
- Just prior to serving, crumble feta cheese into salsa. Taste and season with salt if necessary.
- Spoon salsa onto toasts and arrange on serving platter. Garnish each crostini with a cilantro leaf.
Appetizer
Crostini with Feta and Pear-Strawberry Salsa
INGREDIENTS
- 2 Green USA Anjou pears, diced in ¼-inch cubes
- 2 tablespoon fresh lime juice
- 1 cup coarsely chopped fresh strawberries
- ¼ cup finely chopped red onion
- 2 tablespoon finely chopped jalapeno
- ¼ cup finely chopped fresh cilantro leaves
- 1 tablespoon olive oil
- ½ cup mild feta cheese (or ricotta)
- Salt to taste
- 1 Baguette or French bread cut in ¼-inch thick slices, brushed with olive oil and toasted
- Whole cilantro leaves for garnish
DIRECTIONS
- Toss diced pear with lime juice and let sit a few minutes before adding strawberries, red onion, jalapeno, cilantro and olive oil.
- Just prior to serving, crumble feta cheese into salsa. Taste and season with salt if necessary.
- Spoon salsa onto toasts and arrange on serving platter. Garnish each crostini with a cilantro leaf.
