Sourdough Party Whipped Blue Cheese and Walnut Pear Crostini

Name: Sourdough Party Whipped Blue Cheese and Walnut Pear Crostini
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 cup (240 ml) active sourdough starter discard (fed 4–8 hours prior), at room temperature; 2½ tbsp (37 ml) extra-virgin olive oil; ½ tsp (3 g) fleur de sel or fine sea salt; to taste freshly ground black pepper; 5 oz (140 g) creamy blue cheese (Roquefort, Gorgonzola, or Danish blue), at room temperature, crumbled; 3 tbsp (43 g) unsalted butter, at room temperature; 2 oz (57 g) cream cheese, at room temperature; 1 tbsp (21 ml) raw or clover honey; ¾ cup (85 g) raw walnut halves, coarsely chopped; 1½ tbsp (19 g) light brown sugar; ¼ tsp (0.6 g) ground cinnamon; 1 tbsp (14 g) unsalted butter; ¼ tsp (1½ g) fleur de sel or fine sea salt; 2 medium firm but ripe Bosc or Bartlett pears, halved, cored, and thinly sliced lengthwise just before serving; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (3 g) fresh thyme leaves, leaves stripped from stems; pinch fleur de sel, for finishing

From the MyKitchenBank Kitchen

Crispy sourdough toast topped with a cloud-light whipped blue cheese spread, candied walnuts, fresh pear slices, and a whisper of thyme. Perfect for entertaining—sourdough discard becomes the foundation for elegant little bites that look impressive but come together in minutes.

Prep: 20 min
Cook: 12 min
Wait: 5 min
Total: 37 min
Makes: 24 crostini (2 per person)

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Ingredients

12 servings

1 cup (240 ml) active sourdough starter discard (fed 4–8 hours prior), at room temperature
2½ tbsp (37 ml) extra-virgin olive oil
½ tsp (3 g) fleur de sel or fine sea salt
to taste freshly ground black pepper
5 oz (140 g) creamy blue cheese (Roquefort, Gorgonzola, or Danish blue), at room temperature, crumbled
3 tbsp (43 g) unsalted butter, at room temperature
2 oz (57 g) cream cheese, at room temperature
1 tbsp (21 ml) raw or clover honey
¾ cup (85 g) raw walnut halves, coarsely chopped
1½ tbsp (19 g) light brown sugar
¼ tsp (0.6 g) ground cinnamon
1 tbsp (14 g) unsalted butter
¼ tsp (1.5 g) fleur de sel or fine sea salt
2 medium firm but ripe Bosc or Bartlett pears, halved, cored, and thinly sliced lengthwise just before serving
1 tbsp (15 ml) fresh lemon juice
1 tbsp (3 g) fresh thyme leaves, leaves stripped from stems
pinch fleur de sel, for finishing

Equipment (6)

Two large baking sheets
Stand mixer or hand mixer
Medium bowl
Small saucepan
Shallow serving platter or board
Pastry brush (optional)

Steps

Before you start

Preheat oven to 400°F (200°C)
Bring blue cheese and butter to room temperature so they whip smoothly
Have a small sharp knife ready to slice the pear just before topping

1
Prepare the crostini base
- Pour the sourdough discard onto a cutting board or into a large bowl.
- Using a small spoon or dough scraper, divide it into 24 small portions (about 2 teaspoons each).
- Flatten each portion gently into a small oval or round about ¼-inch thick.
- Arrange them on two large baking sheets in a single layer, leaving ½-inch of space between them.
- They will spread slightly as they toast.
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Tip: Sourdough discard varies in hydration; if yours is very thick, thin it slightly with 1 tbsp water. If too wet, let it rest 5 minutes uncovered to let bubbles settle.
2
Toast the discard crostiniOven 400°F / 205°C
- Brush the flattened discard lightly with olive oil (about 1¼ tbsp per sheet) and sprinkle with sea salt and a few grinding of black pepper.
- Bake at 400°F (200°C) for 10–12 minutes, rotating the pans halfway through, until the crostini are golden brown and crisp at the edges.
- They should feel dry when you lift one.
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Ready when: Golden brown, crispy edges, and feel dry when lifted
Tip: Watch carefully in the final 2 minutes—sourdough discard crostini can brown quickly. Set a timer so you don't overbake.
3
Cool the crostini
- Remove the baking sheets from the oven and let the crostini cool on the pans for 5 minutes.
- They will crisp further as they cool.
- Once cool enough to handle, transfer them to a wire rack or platter.
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Ready when: Crostini are firm and no longer soft to the touch
Tip: Do not stack warm crostini or they will soften. Spread them out so steam can escape.
4
Make the candied walnuts
- In a small saucepan over medium heat, melt 1 tbsp butter.
- Add the chopped walnuts, brown sugar, and cinnamon.
- Stir constantly for 3–4 minutes until the walnuts are toasted and the sugar caramelizes and clings to them.
- The mixture should smell fragrant and the sugar should begin to turn amber.
- Spread on a plate to cool, then sprinkle with ¼ tsp sea salt and set aside.
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Ready when: Walnuts are toasted and fragrant; sugar is amber and clings to them
Tip: Stir constantly or the sugar will burn. If the mixture starts to smoke, remove from heat immediately. The walnuts will continue to cook as they cool.
5
Whip the blue cheese spread
- In a bowl of a stand mixer fitted with the paddle attachment (or a medium bowl with a hand mixer), beat the room-temperature blue cheese, butter, and cream cheese together on medium-high speed for 2–3 minutes until light, fluffy, and pale.
- The mixture should increase in volume and look airy.
- Add the honey and beat for 30 seconds to combine.
- Taste and adjust salt and pepper if needed.
- Transfer to a serving bowl.
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Ready when: Mixture is pale, fluffy, and has increased in volume by about one-third
Tip: Whipping incorporates air and makes the spread lighter and more luxurious. Cold cheese won't whip properly, so let it sit at room temperature for at least 30 minutes.
6
Slice the pears
- Just before serving, halve each pear lengthwise, remove the core with a small sharp knife, and slice each half into thin slices (about ⅛-inch thick).
- Place the slices in a small bowl and toss gently with the lemon juice to prevent browning.
- Arrange them on a small plate nearby.
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Ready when: Pears are sliced evenly and coated with lemon juice
Tip: Slice pears just before serving so they don't oxidize and turn brown. Lemon juice is essential for maintaining their pale, fresh color.
7
Assemble the crostini
- Spread about 1 teaspoon of the whipped blue cheese mixture onto each cooled crostini.
- Top each with 1–2 thin slices of pear, fanning them slightly.
- Scatter about ½ teaspoon of the candied walnuts over each crostini.
- Finish with a small pinch of fresh thyme leaves and a whisper of fleur de sel.
- Arrange on a shallow platter or board and serve immediately.
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Ready when: All crostini are topped and arranged on the platter
Tip: Assemble just before serving so the crostini stay crispy. If you must assemble early, keep the components separate and top them only 15 minutes before guests arrive.

Good to know

Tips

Sourdough discard at peak activity (bubbly and at its peak rise, fed 4–8 hours prior) makes the lightest, crispest crostini. If your discard is slow or flat, the crostini will be denser.
The whipped blue cheese can be made as much as 2 days ahead, but whip it again for 30 seconds with a fork just before serving to restore its airy texture if it has deflated.
For a party, you can set up an assembly line: arrange cooled crostini on a platter, place bowls of the whipped cheese, candied walnuts, pear slices, thyme, and salt nearby, and let guests assemble their own just before eating for maximum crispness.
This recipe doubles easily for larger crowds. Toast the discard in batches if needed, and scale all other components proportionally.

Make ahead

You can make the candied walnuts and whipped blue cheese spread up to 2 days ahead. Store the walnuts in an airtight container at room temperature and the blue cheese spread covered in the refrigerator. Toast the crostini up to 4 hours ahead and store them in an airtight container at room temperature. Assemble the crostini no more than 15 minutes before serving so they stay crisp.

Storage & reheating

These crostini are best served fresh and crisp, ideally within 30 minutes of assembly. Leftovers (unlikely!) can be stored covered in the refrigerator for 1 day, but the crostini will soften. To reheat, place uncovered on a baking sheet at 350°F (175°C) for 3–4 minutes to crisp them again, then top with fresh components.

Substitutions

creamy blue cheese (Roquefort, Gorgonzola, or Danish blue) → Cambozola, Stilton, or any creamy aged cheese with blue-green veining. Different blue cheeses vary in saltiness and intensity. Taste the whipped spread and adjust honey or salt accordingly.
raw walnut halves → Pecans, toasted hazelnuts, or candied almonds. Use the same weight and follow the same caramelizing method. Toast times may vary slightly by nut type.
firm but ripe Bosc or Bartlett pears → Crisp apple slices (Honeycrisp or Granny Smith) or fresh figs. Apples have a pleasant tartness; figs add a deeper sweetness. Both should be sliced or cut just before serving and tossed with lemon juice.
fresh thyme leaves → Fresh tarragon, chives, or a mix of fresh herbs. Tarragon brings an anise note; chives add mild onion flavor. Use the same weight and strip leaves just before serving.