Crostini (“little toasts” in Italian) are a great way to make an easy yet impressive appetizer. The toppings are endless and are up to your liking, so mix and match.
I like the combination of cheese and fruit, as seen here. * If you don’t have Vegetarian friends coming over (like I had the day photos were taken), add some good quality thinly sliced Prosciutto on top of the cheese.
What will you need?
Fresh crusty baguette (here I’ve used one with seeded crust, but it’s optional) – sliced medium thick, grilled or toasted, at room temperature.
1 Large ripe but firm Bosc Pear
Olive Oil (light for cooking, extra virgin for brushing)
Light brown sugar
Kosher salt (preferably Diamond Crystal)
Freshly ground black pepper (4 peppers mix is even better)
Fresh Mozzarella cheese (if you can find one from Buffalo milk one, grab it!) sliced medium thick
Washed and dried Arugula leaves
Balsamic Vinegar (preferably aged)
Prepare the pear:
Peel the pear, cut in half, core with a melon-baller and slice lengthwise into 8 slices. Pour 1-2 Tbs of Olive oil into a pan large enough to hold all 8 pear slices in one layer. Add the pear slices and sprinkle with 1-2 light brown sugar. Add Kosher salt and Black Pepper to taste. Cook over medium-high heat for 1-2 minutes. Turn gently with a spatula and cook for 1-2 minutes, until the pears are softer but still firm and the sugar caramelizes. Cool to room temperature.
Assemble: (As close as you can to serving)
Brush the toasted/grilled baguette slices with a thin layer of extra virgin olive oil. Place Arugula leaves on top.
Add Mozzarella slices and caramelized pears.
Drizzle a few drops of Balsamic vinegar and olive oil on top and serve.