Pear Raspberry and Goat Cheese Crostini
Grilled toasts topped with goat cheese, pears, raspberries and honey, are a simple and delicious late summer appetizer.
Ingreadient
- 1 whole grain baguette, or slices of whole wheat bread
- Extra-virgin olive oil, for brushing
- 10 ounces goat cheese, at room temperature (a log of it, not goat cheese crumbles)
- 2 ripe pears, cut into ¼-inch thick slices
- ½ cup fresh raspberries
- Honey, for drizzling
- 1 lemon, juiced
- Freshly ground black pepper
- Flaky or fine sea salt, optional (to taste)
Direction
- Slice the baguette into ½-inch rounds. Brush both sides of each round with olive oil and grill on medium heat until the bread is toasted and light grill marks appear. Alternatively, you could toast the crostini in an oven preheated to 400 degrees for about 4 to 7 minutes, turning halfway. Or just toss the bread in the toaster and then brush the toast with olive oil.
- Top each crostini with a smear of goat cheese, then a slice of pear and two raspberries. Drizzle a bit of honey and a light sprinkle of lemon juice over the top. Finish it with a light sprinkle of freshly ground black pepper and sea salt.
