Description
This Roasted Pear Crostini is the perfect fall and winter appetizer. Serve this crostini as finger food at any holiday party or as a starter to your dinner.
Ingredients
Units
Scale
- 1/4 cup raw sliced almonds (see notes)
- 1 baguette, sliced into 1/4-1/2-inch slices
- Avocado oil in a spray bottle (or 1-2 tbsp cooking oil)
- 1 clove garlic
- 2 pears, diced
- 1 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup (plus more for serving if desired)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4-1/2 tsp crushed red pepper flakes (or to taste)
- 1/4 tsp sea salt
- 150g soft goat cheese
- Fresh parsley or chives, finely chopped (for garnish, optional)
Instructions
- Preheat your oven to 375F and prepare a large baking sheet.
- Spread sliced almonds on a baking sheet and roast in the oven for 6-8 minutes. Keep an eye on them as they can burn quickly.
- Remove the almonds from the oven and transfer them to a small bowl to cool and set aside.
- Lay the baguette slices on the same baking sheet and spray them lightly with cooking oil on the side facing up.
- Toast them in the oven for 10 minutes.
- As soon as the crostini comes out of the oven, brush each slice with a clove of garlic on one side.
- Transfer the crostini to a plate and set aside.
- Line your baking sheet with parchment paper (optional) and add diced pears.
- Drizzle the pears with olive oil and honey and season with dried thyme, dried oregano, red pepper flakes, and sea salt.
- Toss it all together gently until everything is evenly coated and mixed.
- Roast the pears in the oven for 15-18 minutes.
- While that’s roasting, spread goat cheese on the toasted baguette slices.
- Take the pear out of the oven and add a few pieces to each slice.
- Sprinkle the crostini with toasted sliced almonds and fresh herbs.
- Lightly drizzle with more honey if desired and enjoy!
Notes
Toasted sliced almonds: You can toast them plain or add oil and spices. I like adding 1-2 tsp avocado oil and a sprinkle of garlic powder, onion powder, sea salt, pepper, paprika, chili flakes, or dried herbs.
Storing: The crostini is best served right away for the best flavors and texture. If necessary, store any leftover crostini in an airtight container in the fridge for 1-2 days. The baguette will just lose its crunch with all the toppings. The roasted pear can be stored in an airtight container in the fridge for 2-3 days and reheated though it may get mushy as it sits.