Pear, Goat Cheese and Hazelnut Crostini
Broiling this elegant appetizer slightly softens the pears and crisps the baguette slices, resulting in a wonderful duality of textures.
- 1 French baguette (about 3/4 lb),
- 8 ounces semi-soft goat cheese,
- 3 tablespoons heavy cream or milk,
- 1½ ripe pears,
- 2 tablespoons honey,
- ⅓ cup toasted chopped hazelnuts,
- Freshly cracked black pepper,
Slice baguette on the bias into 24 slices. Using a hand mixer or spatula, combine goat cheese with heavy cream (or milk) until smooth. Spread 2 teaspoons of the goat cheese mixture on each crostino. Cut pears into 24 1/4-inch-thick slices; place 1 slice on top of each crostino. Drizzle honey over all the crostini.
Broil on High for 2 minutes on the top rack. Top with hazelnuts and season with black pepper.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.