- 1 large baguette
- 1/4 cup olive oil for brushing
- Kosher salt
- 6 ounces spreadable goat cheese from a log, not crumbled
- ¼ cup Greek yogurt
- 4 ripe pears any variety will work, but I prefer bartlett pears
- ¼ cup chopped pecans
- Honey for drizzling
To Make the Crostini:
Preheat your oven to 400 degrees Line a large, rimmed baking sheet with nonstick foil, parchment paper or a silicone mat.
Slice the baguette into 1/4-inch thick slices. I like to cut on the bias for a prettier presentation. Arrange the bread side by side on the baking sheet. Brush with olive oil and sprinkle with salt.
Bake for about 10-12 minutes, flipping the bread over halfway through. Depending on your oven it ma take more or less time. You want the crostini to be crispy but not so hard you can't easily bite into it.
Let the bread cool for 10-15 minutes before adding cold toppings.
Thinly slice the pears into half moon shapes.
In a medium bowl, combine the goat cheese and greek yogurt until smooth.
Spread onto and top each piece and arrange onto a serving platter. Top with a pear slice, drizzle lightly with honey and sprinkle with chopped pecans.
Calories: 90kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 88mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 79IUVitamin C: 1mgCalcium: 26mgIron: 1mg