Even though this was my late mother-in-law’s recipe, we nickname these “grandma noodles” since they don’t spring back when you roll them and have a delicious flavor. She produced the tastiest chicken and noodles for every family get-together, combining cooked noodles with homemade chicken broth and cooked chicken that had been shred. The dish was then served over mashed potatoes. Everyone adores these, and I’ve made them a lot. I hang the rounds to dry on pristine plastic hangers when producing numerous batches and having little counter space.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 8 crostini |
Ingredients
- 2 small pears
- ⅓ cup cream cheese, softened
- 8 (1/2 inch) slices French baguette
- 2 slices blue cheese
- 1 tablespoon toasted chopped walnuts
- 1 teaspoon chopped fresh mint, or to taste
- ground black pepper to taste
- 1 tablespoon honey
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
- Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
- Cut blue cheese slices into 8 equal pieces.
- Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 376 mg |
| Sugars | 12 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |