Flavor Trends, Strategies and Solutions for Menu Development

High-Impact Honey National Honey Board

PHOTO CREDIT: Flavor & The Menu Staff

At this year’s South Beach Wine & Food Festival, the National Honey Board (NHB) served up a one-bite wonder of Honey-Brushed Pear Crostini, which proved to be a crowd favorite. NHB offered an estimated 3,000 servings per day over the three-day event. The crostini is simple but flavorful: brushed with honey and topped with blue cheese, Anjou pear and fresh rosemary, then finished with a sweet drizzle of honey.

“It was an ideal recipe to highlight honey and how it can complement a variety of flavors—from savory blue cheese to mild Anjou pears,” says the NHB’s Jessica Schindler. “No single flavor overpowered the others. They combined perfectly to tantalize the taste buds of everyone that tried it.” The flavor combination could easily move from crostini to flatbread, toast or sandwich, she says.

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