Chicken, Pepper & Pear Crostini Paired with Gaspereau Riesling

An easy yet sophisticated appetizer, these Chicken, Pepper and Pear Crostini are the perfect shareable dish. The addition of fresh pear adds a unique contrast that will satisfy all taste buds. Try whipping these up for your next dinner party and serving with a glass of Gaspereau Vineyards Riesling, your guests will not be disappointed!


Serves: 6

2 Fresh baguettes, sliced diagonally into 12 pieces, about 1/2” thick
2 Boneless free range, skinless local chicken breasts
1 Red pepper, cored and thinly sliced
3 tsp Olive oil
2 Fresh pears, peeled and cored
3 tbsp Lemon juice
3 tbsp Sesame oil
1/4 Cayenne pepper
1 tsp Curry powder
4 oz Goat cheese, crumbled
Salt and pepper, to taste
Garnish Fresh parsley


  1. Preheat oven to 350F.
  2. Place sliced baguette on baking sheet lined with parchment. Gently brush with olive oil.
  3. Place in oven for 8 minutes. Remove and set aside when finished.
  4. Cut chicken breasts in half lengthwise.
  5. In a small bowl, add sesame oil, cayenne, curry powder, salt and pepper. Mix thoroughly.
  6. Place chicken in mixture to coat thoroughly. Place on baking sheet lined with parchment.
  7. On baking pan lined with parchment, place sliced red pepper and drizzle with 1 tbsp olive oil and sprinkle of salt.
  8. Place chicken in pre-heated oven for 25 minutes.
  9. While chicken and peppers are cooking, slice pears lengthwise in thin pieces. Set in a small non-metallic bowl with lemon juice and 1 cup cold water for 10 minutes.
  10. Remove pears from lemon water and place on a clean, dry towel to remove excess water.
  11. Check temperature of chicken with meat thermometer to ensure temperature of 180F. When cooked, remove chicken and peppers from oven.
  12. Place chicken on a cutting board and slice in 1/4″ slices lengthwise.
  13. Place 1 – 2 slices of chicken on each piece of baguette. Top with slices of pear, sliced roast pepper and crumbled goat cheese.
  14. When complete, place in oven for 4 minutes or until cheese has softened.
  15. To serve, plate as 2 per person with chopped parsley garnish or set on platter.

Wine Pairing: The Gaspereau Vineyards Riesling is a perfect complement with this mildly spiced appetizer.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Recipe provided by: Gaspereau Vineyards & Vine Side Patio.
Photography provided by:
 Jessica Emin, @eatwithjessie.

This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

Leave a Reply