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Dairy
Easy
12 Servings
Allergens 
30 Minutes
Diets
A few simple steps culminate in a sophisticated and beautiful presentation. The earthy taste of goat cheese is complemented by the sweet caramelized fruits.
Yield: 12 crostini
1 long multigrain French baguette
1 tablespoon butter
2 teaspoons sugar
2 Bosc pears, thinly sliced (don’t peel)
3 small peaches, thinly sliced
goat cheese
candied nuts (recipe follows)
fresh sprigs parsley, cleaned, for garnishing
1 cup walnut pieces
1 cup sugar
Slice the French baguette diagonally to create oval slices. Toast for a few minutes just until browning – set aside.
Meanwhile, in a heavy duty pan or skillet, melt the butter and sugar together. Add the slices of fruit and cook on both sides until slightly browned or caramelized.
Spread the goat cheese onto the toasted bread, top with caramelized fruit, and garnish with candied nuts (recipe follows) and parsley.
Place walnut pieces and sugar into a heavy saucepan or skillet. Let it cook on a medium-low flame until sugar turns into an amber liquid. Stir as little as possible.
When all the nuts are coated by the melted sugar, quickly pour onto a prepared sheet of parchment paper.
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