So I have company coming over for dinner tonight. Something about having company makes me want to cook food I wouldn't necessarily make just for myself.
Today I got super creative. It must be hormones but I was craving something perfectly balanced with a buttery crunch and salt, sweet with a bite. I had devoured these pear crostinis at Bankers Hill many, many months ago and they are delicious amazing is more like it. I can't even describe them accurately. Having this in mind I know I can't make it exactly the same; just similar. So I set out.
This is what I came up with. Fresh Demi Batard, cut on bias, and crisped on the stove in an equal mixture of olive oil and butter. I took some left over ricotta and drizzled it with a balsamic olive oil I have and then spooned it on the toasts. I salted and peppered liberally and topped it with this slivers of Bosc pears. Lastly, I drizzled it with balsamic vinegar, blackberry balsamic this time but I tried regular and it was good too. It's definitely more of an art than a science with this dish but it's easy.
I also decided I needed more crunch and I had a bunch of radishes I needed...no, wanted, to use.
I followed a recipe from Epicurious called Radishes with Burrata from the May 2014 issue. It's simple and amazing. Just google. It's darn good.
So hit know when you come over, the foods just for me. You're welcome to it but I make it because I love it...and hopefully you will too.