Crostini two ways

A perfect blend of crispy, chewy and sweet, these two versions of crostini are sure to have guests going back for more.

Start to finish: 20 minutes (10 minutes active)

Servings: 4

Ingredients

• 1 baguette of bread

• 1/4 cup olive oil

• 1/4 cup walnuts, coarsely chopped

• 1/4 cup pine nuts

• 115 grams plain goat cheese

• 1 ripe pear, sliced

• 2 sprigs fresh rosemary, leaves removed

• 2 fresh figs, sliced

• A few fresh basil leaves

• 1/4 cup honey

• Salt and pepper, to taste

Directions

1. Preheat the oven to 175 C (350 F). Cut eight thin slices of baguette. Sprinkle both sides of each slice with olive oil and salt. Place the slices on a baking sheet and bake for about 10 minutes, or until golden brown. Set aside.

2. In a small dry skillet, heat the walnuts then the pine nuts over medium-high heat, stirring constantly, until lightly browned. Set aside.

3. Spread about 15 grams of goat cheese on each slice of bread. Season with salt and pepper. On four of them, place a few pear slices, walnuts and rosemary leaves. On the other four, layer the figs, pine nuts and basil.

4. Arrange the crostini on a serving board, and drizzle with honey.