This recipe for pear and Roquefort crostini makes for a delicious appetizer that is put together in minutes, can be substituted with goat cheese and apples.
1French baguette(or crusty bread)
1firm but ripe pear,cored and thinly sliced
1small red onion,finely chopped
1tablespoonextra-virgin olive oil
1tablespoonfresh thyme leaves
1/2cupwalnuts,broken into pieces and lightly toasted (50 g)
baby arugula,as garnish (optional)
Set the oven grill on high heat.
In a medium bowl, combine the olive oil, pear, onion, and thyme.
Slice the baguette very thinly on an angle. Brush each side with olive oil, place on a baking sheet, then grill in the oven until lightly browned, about 1 minute. Remove from oven, turn bread slices over and top evenly with Roquefort.
Return the bread to oven and broil for 30 seconds or longer, until the cheese is lightly melted.
Remove from the oven and arrange the pear mixture over the tops of the toasts. Drizzle with honey. Garnish with walnuts and a couple arugula leaves. Enjoy!