Skip to main content

Grilled Pear, Goat Cheese & Prosciutto Crostini Recipe

By cookincanuck · From Open Recipes · 5 ingredients
Jump to recipe ↓

Why it works: Pear and goat cheese share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 16 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

Makes 12 crostini

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookincanuck. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pear + goat cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Goat cheese + prosciuttotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Goat cheese + vinegartop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together196 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Pear + vinegartop 8% of all pairs
    Aroma overlapstrong
    Mentioned together370 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Pear + prosciuttotop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together20 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs