Meaning “little toasts” in Italian, crostini has become a staple in the world of appetizers. The beauty of making crostini is that you can literally put anything you want on them; there are no wrong toppings and it’s a great way to experiment with flavor combinations.
I think that pears get a bit overshadowed in the fall by their cousin, the apple. They’re juicy, mild and crisp, making them a perfect pairing with a strong cheese. I toasted a baguette with olive oil and brie, then added a slice of pear, some fresh black pepper and a drizzle of honey. What do you put on your crostini?