{"id":9648,"date":"2009-11-30T20:31:59","date_gmt":"2009-12-01T01:31:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9648"},"modified":"2009-11-30T20:31:59","modified_gmt":"2009-12-01T01:31:59","slug":"pear-and-blue-cheese-crostini%e6%b4%8b%e6%a2%a8%e3%81%a8%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e3%82%ab%e3%83%8a%e3%83%83%e3%83%9a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9648&lang=en","title":{"rendered":"Pear and Blue Cheese Crostini
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\"IMG_9237\"<\/a><\/p>\n

Pear and Blue Cheese Crostini<\/strong>
\nBrunch November 28, 2009<\/em><\/p>\n

Caramelized onion, roasted pear, crumbled blue cheese, chopped walnut, and fresh sage were placed on toasted baguette slices and they were served with salt and pepper, and a drizzle of olive oil. I made these for brunch. But for the afternoon snack or parties, blue cheese and cream cheese mixture, fresh pear, sage, walnut, and a drizzle of honey on baguette would be delicious, too… <\/p>\n

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Pear and Blue Cheese Crostini Brunch November 28, 2009 Caramelized onion, roasted pear, crumbled blue cheese, chopped walnut, and fresh sage were placed on toasted baguette slices and they were served with salt and pepper, and a drizzle of olive oil. I made these for brunch. But for the afternoon snack or parties, blue cheese […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-9648","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9648"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9648\/revisions"}],"predecessor-version":[{"id":9757,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9648\/revisions\/9757"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}