Honey-Roasted Pear, Pecan & Burrata Crostini
Buttery-soft roasted pear, creamy burrata, crunchy pecans, sweet honey and a little salty-chive finish. The kind of appetizer that looks fancy but takes about 30 minutes.
Time: About 30 minutes · Makes: 10–12 crostini · Best served: Immediately after assembling.
Ingredients
- 1 baguette, cut into 10–12 slices
- 2 ripe but firm pears, thinly sliced
- 1 tbsp olive oil, plus more for brushing
- 1/3 cup pecans, roughly chopped
- 8 oz burrata, drained
- 2–3 tbsp honey, divided
- 2 tbsp finely chopped fresh chives
- Flaky sea salt, to finish
- Freshly cracked black pepper (optional)
Instructions
- Heat the oven to 400°F (205°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil and toast 6–8 minutes, turning once, until golden and crisp.
- On a separate lined baking sheet toss pear slices with 1 tbsp honey and a little olive oil. Roast 10–14 minutes until tender at the edges but still holding their shape.
- Toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Transfer immediately to a plate.
- Tear burrata over the warm toasted baguette, using a little creamy center and some outer cheese on each slice.
- Top with roasted pear slices and toasted pecans. Drizzle with remaining honey, scatter chives, finish with flaky sea salt and optional black pepper. Serve immediately.
Little tips
Use pears that are ripe but not mushy, so the slices keep their shape. Add chives at the end for fresh oniony contrast. Assemble just before serving so the toast stays crisp.