Ingredients:
- 1 French baguette, thinly sliced into 22-24 rounds
- 1 tbsp olive oil 1 tbsp butter
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 2 ripe pears, thinly sliced
- 150g goat’s cheese
- Honey, for drizzling
- A handful of chopped walnuts, to serve
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Place the baguette slices on a large baking tray, brush with olive oil and place in the oven for five minutes until lightly golden. Remove to a wire rack and allow to cool.
- To make the caramelised pears, melt the butter in a large pan over a medium heat. Add the sugar, cinnamon and sliced pears and toss together. Cook for 5-10 minutes until they soften and turn a golden colour.
- To assemble the crostinis, spread a tablespoon of goat’s cheese onto each baguette slice, top with a slice or two of caramelised pear, drizzle over some honey and top with a few chopped walnuts.
- You can substitute goat’s cheese for cream cheese if you prefer.
