Pear Crostini

Makes: 4 generous servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1/4 cup pine nuts
  • 5 tablespoons olive oil, plus more to finish
  • 1 garlic clove, peeled
  • salt and pepper
  • 4 large slices sourdough bread, cut 1 1/2 inches thick
  • 3 semi-ripe pears (unpeeled)
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • 4-5 ounces good-quality goat cheese


  1. Preheat oven to 400°.  Place the pine nuts, 4 tablespoons olive oil, the garlic, and a pinch of salt and pepper in the bowl of a food processor and mix to a wet paste.  Use a brush to apply to one side of every sourdough slice.  Lay bread on a baking sheet and bake for 10 minutes, or until lightly colored.  Remove and allow to cool slightly.
  2. While the bread is in the oven, prepare the pears.  Stand each pear on a cutting board and trim off a very thin layer of skin from each side.  Then cut each pear lengthways into four thick slices.  Remove the core with the tip of a knife.  Place the slices in a bowl with the remaining 1 tablespoon of oil, the sugar, lemon juice, and a pinch of salt.  Toss gently.
  3. Take a ridged griddle pan and place on a high heat until very hot.  Lay the pear slices gently in the pan and leave for about a minute on each side, just to make char marks.  Turn carefully and then remove with tongs, trying not to break the pears.
  4. To assemble the crostini, slice the cheese thinly and arrange over the toasts, alongside the pears.  You want to see both clearly, so allow them to overlap and rest on each other to create height.  Place the crostini in the oven for 3-4 minutes, just to warm up and for the cheese to partly melt.  Remove from oven and garnish each slice with a drizzle of olive oil and some freshly ground black pepper.