- 4 oz baguette sliced into 1/4" rounds (about 16 slices)
- 2 tbsp olive oil divided
- 4 oz feta cheese broken into small chunks, or pre-crumbled
- 6 tbsp greek yogurt
- fresh cracked black pepper
- 1 tbsp fresh thyme leaves only + more to garnish
- kosher salt to taste
- 1 large pear firm, cored + thinly sliced
- 1 tbsp golden sugar
- 2 tbsp walnuts toasted + chopped
- ½ tsp coarse sea salt like Maldon
Preheat oven to 350.
Brush both sides of the baguette slices with 1 tbsp of olive oil and set them on a sheet pan. Toast for 5 to 7 minutes.
Combine feta, greek yogurt, 1 tbsp of olive oil, several grinds of black pepper and thyme leaves in a food processor until fairly smooth. Season to taste with kosher salt. Set aside.
Pat the slices of pear dry then place on a heat proof surface (like a sheet pan or casserole dish). Sprinkle with sugar. Using a kitchen torch, melt the sugar until golden brown, but not burnt.
To assemble, spread whipped feta on a toasted slice of baguette and top with a slice of pear. Garnish with fresh thyme leaves, toasted walnuts and a sprinkle of coarse sea salt.
Calories: 153kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 395mg | Potassium: 92mg | Fiber: 2g | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg
If you don't have a kitchen torch, you can brûlée the pears under an oven broiler, but I find the edges get too done.
As an alternative, skip the sugar and assemble the crostini. Then, drizzle a little of your favorite honey over the pears before garnishing.