Fontina and Cambozola Sourdough Toasts with Pears
Open-faced sourdough toasts layered with melted fontina and cambozola, topped with wine-roasted pears, crispy parma ham, toasted hazelnuts, and fresh oregano. The pears caramelize in a balsamic reduction while the cheese becomes golden and oozy, creating a sophisticated starter or light lunch with sweet, salty, and nutty flavors.
Ingredients
- 2 ripe pears, cut into wedges
- 5 tbsp sweet wine such as moscatelsweet sherry75ml:75mlfortified_wine
similar sweetness and oxidative profile
- extra-virgin olive oil, to drizzle
- 1 tsp thick balsamic glaze
- 1 ¾ oz whole skin-on hazelnuts
- 6 slices crusty sourdough bread
- 1 cups cambozola cheese, slicedgorgonzola1:1blue_cheese
maintains creamy texture and pungent flavor
- 1 cups fontina cheese, slicedtaleggio1:1soft_cheeseadds eggs
similar melting quality and mild nuttiness
- 6 slices parma hamprosciutto di Parma1:1cured_pork
same product with different regional designation
- 3 sprigs fresh oregano, leaves picked
Instructions
- 1
Heat the oven to 400°F/350°F fan/gas 6.
- 2
Put the pears in a baking dish, drizzle with the wine, olive oil, and balsamic glaze, season with salt and pepper, and roast for 20 minutes until tender and the wine reduces to a syrup.
- 3
Meanwhile, put the hazelnuts on a small baking tray and bake for a few minutes to toast, then roughly chop.
- 4
Heat the grill to medium-high and lightly toast the bread on a baking tray for a few minutes on each side.
- 5
Top the bread with slices of both cheeses and grill for a few minutes until melted and golden.
- 6
Top each piece with roasted pears, a slice of parma ham, a drizzle of roasting syrup, chopped nuts, and oregano leaves.
- 7
Serve immediately.
Tips
Toast the hazelnuts just until fragrant to avoid burning them.
Watch the cheese carefully under the grill as it can brown quickly once melted.
Serve immediately after assembly so the cheese remains oozy and the bread stays crisp.
Good to Know
Best served fresh; leftover components can be refrigerated separately for 1-2 days but assembly should be done just before serving.
Roast pears and toast hazelnuts up to 2 hours ahead; toast bread just before assembly.
Serve on individual plates immediately after assembly to maintain contrast between crisp bread and melted cheese.
Common Mistakes
Do not skip cooling hazelnuts before chopping to avoid burns and ensure even distribution.
Do not overload toasts with toppings to avoid sogginess and maintain structural integrity.
Do not use cold cheese slices as they will not melt evenly under the grill.
Substitutions
same product with different regional designation
similar melting quality and mild nuttiness
similar sweetness and oxidative profile