Perry and Crostini
Most people know about hard apple cider - apple cider or juice that has been allowed to ferment to produce a lightly alcoholic beverage on par with beer - normally somewhere around the 5% range. But many people are not aware there is another common hard cider, perry or hard pear cider.
The processes to make the two types of cider are slightly different but the results are similar. 
While it is more common to find hard apple ciders in a range of sweet/dry light/dark varieties, perry is most often produced in a lighter, sweeter (but not sweet) style.
One of my favorite producers is a local company, Fish Brewing Company. They make both an apple and pear cider under the Spire Mountain label.
Their perry is crisp, refreshing and brings the essence of fall pears to a beautiful gold liquid.
You can find perry in the beer section of your grocery store. The Spire pear cider is sold in both 6-packs of 12 oz bottles or in larger 22 oz bottles - perfect for sharing with a friend or two. Some brewpubs or bars will also carry ciders on tap - make a point to look for them when you are out and about.
After you’ve purchased your bottles of perry you’ll want a nice little snack to go along with it.
These crostini combine fall flavors that will harmonize with the perry. Onions are at peak harvest time and the Cambozola brings the creaminess of Camembert cheese and the sharpness of Gorgonzola into one delicious bit.
Cambozola and Onion Crostini
- 1 large onion - sweet onions are nice but any onion will do
- Olive oil
- 1 thin baguette
- 4 oz Cambozola cheese
Slice the onion in half through the stem and then cut each half into 1/4″ slices. Heat a sauté pan over medium-high heat, add a tablespoon or two of olive oil and then the onions. Sauté, stirring often, until the onions are golden brown.
While the onions are sautéing, slice the baguette into 1/4″ slices. Places the slices on a baking sheet and broil until toasted. Toast just one side.
Spread a bit of the cheese on each baguette. When the onions are done, let them cool to room temperature or just slightly warm, then place a few onions on each crostini.
