Pear & Pecan Crostini Recipe

Slice and toast

Preheat the oven to 375°F (190°C). Slice the baguette on a slight diagonal into 18–20 slices about 1/3" (8 mm) thick. Arrange slices on a baking sheet in a single layer.

Brush both sides of each slice lightly with 2 tbs olive oil and sprinkle the top sides with 1/2 tsp sea salt.

Bake in the preheated oven until golden and crisp around the edges, about 8–12 minutes, flipping once halfway through. Remove and cool slightly; keep oven on if you prefer toasting again briefly later.

Prepare pears and pecans

Core and dice the 2 pears into small 1/4" (6 mm) cubes. Roughly chop 3/4 cup pecans and toast them in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned. Transfer to a bowl to cool.

In the same skillet, add the minced 1/2 shallot and cook 30–45 seconds just to soften (no browning). Remove and let cool briefly.

Combine diced pears, toasted pecans, softened shallot, 2 tbs honey, 1 tbs lemon juice, 1 tsp chopped thyme, 1/4 tsp black pepper and 1/4 tsp flaky salt in a medium bowl. Toss gently to coat. Taste and adjust: add a bit more lemon if pears seem sweet, or another 1/2 tbs honey if you prefer sweeter.

If mixture seems watery after sitting, drain briefly through a fine sieve and press gently to remove excess liquid so crostini won't get soggy.

Make the spread

In a small bowl, combine 6 oz softened cream cheese and 2 oz softened goat cheese. Add 1 tsp honey and 1/8 tsp freshly ground black pepper. Whisk or beat with a fork until smooth and spreadable.

Taste and adjust seasoning: add a pinch more salt or honey if desired. Transfer to a piping bag or small bowl for spreading.

Spread about 1 heaping tsp of the cheese mixture onto each toasted baguette slice (or pipe a small rosette).

Top each with about 1 to 1 1/2 tbs of the pear-pecan mixture, pressing lightly so it sits on the cheese.

Garnish each crostini with a few microgreens or a small sprig/leaf of thyme if using, and drizzle each lightly with the remaining 1 tsp honey for gloss and sweetness.

Arrange on a platter and serve immediately so crostini remain crisp. If you need to hold them briefly, keep the topping chilled and assemble no more than 20–30 minutes before serving to avoid sogginess.