Ingredients
Bread and Cheese
- 1 French baguette, cut diagonally into ½ inch slices
- ¾-1 cup grated Parmigiano Reggiano cheese (about 3 ounces)
Toppings
- 2 Bartlett pears, cores removed and thinly sliced
- 1 cup toasted walnuts, roughly chopped
- Hot honey, for drizzling
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a large baking sheet with parchment paper to prepare for baking the crostini.
- Prepare Cheese Layer: Using a microplane or the small side of a box grater, finely grate the Parmigiano Reggiano cheese directly onto the parchment paper in an even layer to form the crust under the bread slices.
- Bake Crostini: Lay the baguette slices directly on top of the grated cheese. Bake for 8-10 minutes, until the cheese is golden brown and crisp, and the bread is toasted.
- Assemble and Serve: Once cool enough to handle, flip each crostini over. Top each piece with one or two slices of pear, a few pieces of toasted walnuts, drizzle with hot honey, and sprinkle with flaky sea salt. Serve immediately for best flavor and texture.
Notes
- Use ripe but firm Bartlett pears to ensure they hold their shape on the crostini.
- For extra heat, choose a spicy hot honey or drizzle more based on your taste preference.
- To toast walnuts, bake them in a dry skillet over medium heat for 5 minutes until fragrant, stirring often to prevent burning.
- Make sure to cool crostini slightly before topping to prevent the pear slices from wilting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
