Recipe - Gorgonzola, pear, pancetta and honey pintxo

Gorgonzola, pear, pancetta and honey pintxo by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 12


  • 12 thin slices sour dough baguette
  • Olive oil spray
  • 12 thin slices flat pancetta
  • 2 small Corella pears
  • 120g gorgonzola
  • 1/2 cup honey
  • Cracked black pepper


  • Baking tray
  • Airtight container
  • Non-stick pan
  • Serving platter


Elevate your entertaining game with these little toasts that boast a burst of flavour in just a few mouthfuls.

  1. Preheat oven to 160°C.
  2. Place baguette slices onto baking tray, lightly spray with olive oil and cook in oven for 8-10 minutes or till golden.
  3. Cool and store in airtight container. Bread can be prepared ahead of time.
  4. To assemble pintxo, cook the pancetta slices in a non-stick pan till golden and crisp, drain on absorbent paper.
  5. Cut pears, leaving skin on, into wedges.
  6. Spread a generous smear of gorgonzola on each toast, top with a slice of pair and a chard of crisp pancetta.
  7. Place prepared pintxo onto a serving platter and just before serving, drizzle with honey and a sprinkle of cracked pepper.