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Pear-Gouda-Prosciutto Crostini with Cucumber Sprouts

Ideal for a breakfast or lunch main course or a dinner starter.


4 thick slices of French white loaf, toasted

2 Markon First Crop Pears, sliced

8 oz. Gouda cheese, sliced into 4 large pieces

8 oz. prosciutto, cooked

1/4 C honey

1 C cucumber sprouts, to garnish


Layer pears, cheese, and prosciutto on each slice of bread. Drizzle with honey and top with sprouts. Serve warm or cold.