Pear, Roquefort & Honey Crostini

Pear, Roquefort, Thyme, Honey Crostini

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.
Course Appetizer
Category American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Autor Elle


  • 1 French baguette (or crusty bread)
  • 1 firm but ripe pear, cored and thinly sliced
  • 1 small red onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 120 g Roquefort (or more)
  • 1/2 cup walnuts, broken into pieces and lightly toasted (50 g)
  • honey, for drizzling
  • baby arugula, as garnish (optional)


  1. Set the oven grill on high heat.
  2. In a medium bowl, combine the olive oil, pear, onion, and thyme.
  3. 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.
  4. Return the bread to oven and broil for 30 seconds or longer, until the cheese is lightly melted.
  5. 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!