- 1 loaf French bread
- 1/2 C port
- 1/2 C red grapes, sliced in half
- 1 large pear, sliced with skin on
- 1 Tbsp sugar
- 1 C heavy cream `
- 1/2 C gorgonzola cheese
- 1/2 C Plain 0% or 2% Chobani Greek Yogurt
- 1/2 C fresh basil
Preheat oven to 350°F. Slice bread into 12 equal slices, and lay on sheet pan. Toast bread for about 8 minutes or until golden brown.
While bread is toasting, pour port into a small saucepot and bring to a simmer over low heat. Add grapes. Wash and core pears. Slice, add to port. Add sugar to port and stir, bring to a simmer and let cook until reduced by half.
Once pear, grape and port mixture has reduced, take off heat and set aside. Whisk heavy cream in a large bowl until soft peaks begin to form. Add crumbled gorgonzola and Chobani to whip cream and fold in until just combined.
Remove bread from oven, and spread Chobani mixture over each piece. Spoon grape and pear reduction onto each crostini. Finely chop basil and sprinkle over each crostini, serve warm or chilled.
Calories 225, Fat 12g, Saturated Fat 5g, Protein 10g, Carbohydrate 34g, Fiber 4.5g, Sodium 410mg;