Two kinds of crostini with tapenade and with pear, gorgonzola and honey

Ingredients

Directions

1. 1

   Wash the anchovy fillets and drain well. Drain the capers. Wash the thyme, shake dry, put something aside for garnishing. Finely chop the rest of the thyme. Peel garlic and press it through a garlic press.

2. 2

   Crush peppercorns in a mortar. Finely chop olives and capers in a universal chopper. Add garlic, anchovy fillets, pepper and thyme, chop again. Stir in 5 tablespoons of oil.

3. 3

   Peel and halve the pear and cut out the core. Cut each half into 6 columns. Melt sugar and butter in a wide pot at medium heat. Let the pear slices caramelize at medium heat for 4-6 minutes.

4. 4

   Carefully lift out. Heat 2 tablespoons of oil in a large pan. Briefly toast bread in it from both sides, take it out. Crumble the cheese. Spread 4 slices of bread with olive puree, garnish with thyme.

5. 5

   Add the rest of the olive puree in a small bowl. Cover 4 slices of bread with 3 pear wedges each, crumble cheese on top and sprinkle with honey.