Recipe courtesy of Haylie Duff
25 min
20 min
12 crostini


  • 3 pears, peeled, cored and quartered
  • 1 baguette, cut on the bias into 12 slices
  • Olive oil, for drizzling
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Pat of butter
  • 1/2 cup honey-lavender goat cheese (preferably from Soledad's Goat Farm)


Preheat the oven to 300 degrees F.

Set the pears on a cookie sheet lined with parchment. On a second cookie sheet, arrange the baguette slices and drizzle them with olive oil. Place both cookie sheets in the oven. Bake the pears for 8 minutes, or until just soft to the touch. Bake the baguettes for 10 minutes, or until light brown and crisp.

Meanwhile, in a small saucepan, combine the sugar, cinnamon, butter and 2 teaspoons water. Heat until the sugar is dissolved and the mixture is a bit sticky but still runny.

When the baguette is done, spread each slice with some goat cheese, then top with a slice of pear and drizzle with a little of the sugar mixture. Serve.

Cook's Note

If serving at a party, try decorating each crostini with a small edible flower.

Recipe courtesy of Haylie Duff

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