ingredients

1 French baguette

2 Tablespoons + 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil, separated

4 oz plain goat cheese, at room temperature

1 Tablespoon honey

½ teaspoon lemon juice and zest

¼ -½ teaspoon crushed red pepper flakes (optional)

Handful of baby arugula

1 pear, sliced thinly

preparation

  1. Preheat oven to 325F.
  2. Slice baguette into ½ inch thick crostini slices, drizzle with 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil and toast on a prepared baking sheet for 10 minutes, flipping half way. Let cool.
  3. In a medium sized bowl, cream together goat cheese, honey, 1 Tablespoon Pompeian Robust Extra Virgin Olive Oil until smooth. Allow the mixture to sit and marinade.
  4. Spread goat cheese mixture onto crostini.
  5. Top with baby arugula and sliced pears.
  6. Optional: drizzle crostini with extra honey, Pompeian Robust Extra Virgin Olive Oil and red pepper flakes.

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