Pear Crostini + a thankful giveaway!

Oh.  My.  Goodness.

Is your belly still as full as my belly?

I sort of feel like a big roly-poly.

But a really happy one.  A full day in the kitchen with my mom, some unbelievable food, and a wonderful night with friends and family.  Everything that Thanksgiving is all about in my book.  How could I not be a big, fat, happy roly-poly?



Was your holiday just as wonderful?  I sure hope so.  And I definitely hope you ate as well as we did.  What all did you have?  What was your favorite?  Are you so excited for leftovers?  Because I am.



Alright let's get to the real point of this post.

I'm not one to get all mushy gushy.  Ask anyone.  It's just not my thing.  So this is going to be short and sweet.  Just the way it should be.



I'm super duper thankful for YOU.  I basically started this blog to log the recipes I was making and keep some Missouri friends and family updated on our Boston escapades.  But it's grown into something so much more.  This blog is so much a bigger part of my life than I ever expected it to be.  And there is a reason for that.  That reason is you.  It's almost mind blowing how supportive all of you have been.  Every time you visit, leave comments, or send me emails my heart sings.  Seriously.

So THANK YOU.  You don't know how much you mean to me.  And like I said...I'm not good with the cheesy stuff and don't usually whip it out so, I actually mean that one.



In spirit of the holiday, I decided there was no better way to truly say thank you than by doing a giveaway.  Well...the better way would probably be to give each and everyone of you a cookbook...but that seems a bit far fetched right?  Right.

Today I'm giving away a copy of Yotam Ottolenghi's Plenty.  Have you seen this beautiful thing?  Yes?  Then you know how fabulous it is.  No?  Click {here} now.  Swoon.  Drool.  Swoon.  Drool.  You need this cookbook.  I promise.  I've been ogling over it at Shake The Tree (my super fabulous somewhat new workplace) and knew I had to share it.

To make this baby yours do the following:

1. Follow this blog by email or Google Friend Connect
2. Leave me a comment to tell me something about your Thanksgiving.  Anything.
3. Receive extra entries by sharing the giveaway on Facebook or Twitter and then leave another comment telling me you've done so.
4. Cross your fingers and check back on November 30th to see if you've won yourself a cookbook!
5. And until then...please make these crostinis.  I whipped them up a few nights ago while no one was "that hungry" to find that they disappeared in minutes.  Scrumptious I tell you.  And they are only a small glimpse of what this fabulous cookbook has to offer!

pear crostini with goat cheese

from- Plenty: Vibrant Recipes from London's Ottolenghi

Makes: 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

{Printable Recipe}

Ingredients:

• 1/4 cup pine nuts
• 5 tablespoons olive oil, plus more to finish
• 1 garlic clove, peeled
• salt and pepper
• 4 large slices sourdough bread, cut 1 1/2 inches thick
• 3 semi-ripe pears (unpeeled)
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 4-5 ounces good-quality goat cheese

Directions:

1. Preheat oven to 400°.  Place the pine nuts, 4 tablespoons olive oil, the garlic, and a pinch of salt and pepper in the bowl of a food processor and mix to a wet paste.  Use a brush to apply to one side of every sourdough slice.  Lay bread on a baking sheet and bake for 10 minutes, or until lightly colored.  Remove and allow to cool slightly.
2. While the bread is in the oven, prepare the pears.  Stand each pear on a cutting board and trim off a very thin layer of skin from each side.  Then cut each pear lengthways into four thick slices.  Remove the core with the tip of a knife.  Place the slices in a bowl with the remaining 1 tablespoon of oil, the sugar, lemon juice, and a pinch of salt.  Toss gently.
3. Take a ridged griddle pan and place on a high heat until very hot.  Lay the pear slices gently in the pan and leave for about a minute on each side, just to make char marks.  Turn carefully and then remove with tongs, trying not to break the pears.
4. To assemble the crostini, slice the cheese thinly and arrange over the toasts, alongside the pears.  You want to see both clearly, so allow them to overlap and rest on each other to create height.  Place the crostini in the oven for 3-4 minutes, just to warm up and for the cheese to partly melt.  Remove from oven and garnish each slice with a drizzle of olive oil and some freshly ground black pepper.