I teamed up with Castello cheese to bring you recipes inspired by the new culinary film “Burnt“, starring Bradley Cooper, Sienna Miller, and Daniel Brühl. Burnt released last Friday and tells the story of Adam Jones (Bradley Cooper), a renowned chef battling the demons of his past while pursuing his dream of a third Michelin star. It’s a story of success and failure, addiction and triumph, love and friendship, and of course…culinary genius.


Inspired by the beautiful dishes prepared by Adam Jones, I created a sweet and savory crostini featuring Castello’s Traditional Danish Blue Cheese, a trio of autumn pears, and a drizzle of clover honey. This elegant and simple appetizer is rich in flavor, replete in texture, and goes perfectly with a glass of Riesling or Moscato.


Crostini, or “little toasts”, are simply slices of a baguette that have been brushed or drizzled with olive oil and then toasted, fried, or grilled until golden brown. Commonly seasoned with salt and garlic, crostini make the perfect vessel for a vast variety of toppings. Here, I’ve paired the sharp, salty, tangy taste of Castello’s Traditional Danish Blue Cheese with slices of Red Anjou, Bartlett, and Bosc Pears and the sweet, nutty flavor of clover honey. These layers of flavor, texture, and color make this an appetizer that is sure to impress!




1 baguette, sliced 1/4 inch thick

1/4 cup olive oil

1 teaspoon kosher salt

1 package (4.4 ounces) Castello Traditional Danish Blue Cheese

1 Red Anjou Pear, sliced 1/8 inch thick

1 Bartlett Pear, sliced 1/8 inch thick

1 Bosc Pear, sliced 1/8 inch thick

1/4 cup clover honey

dill or thyme, to garnish (optional)


Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet in a single layer before generously brushing both sides with olive oil and seasoning with kosher salt. Bake until golden brown (approximately 15-20 minutes), turning the crostini over half way through. Allow to cool completely.

Generously top the crostini with Castello Traditional Danish Blue Cheese and a slice of each autumn pear. Finish with a drizzle of clover honey and a sprig of dill or thyme (optional).



2015-11-07_0007Visit the Castello & Burnt campaign page for delicious inspiration, and to enter the Unlock Your Inner Chef Sweepstakes for a chance to win great prizes, including:

– A private cooking class for two
– A year’s worth of Castello cheese

CLICK HERE TO ENTER —> Unlock Your Inner Chef Sweepstakes


As always, I’d love to know what do you think. Oh, and if you run into any trouble with the recipe, give me call or shoot me a text at (909) 890-7860. YES! That really is my phone number.

*Your best bet is a text message, because I rarely answer the phone. 


This post is sponsored by Castello. The content and opinions expressed here are my own.




Sandra Iadanza - November 19, 2015 - 4:11 am

I will be trying this recipe! It looks delicious☺