Pear, Raspberry and Goat Cheese Crostini

These late summer appetizers are plenty decadent, like a long wedding weekend, but stacked with enough healthy ingredients to justify eating for dinner all on their own. To all my single ladies: feel free to plop a good piece of whole wheat bread in the toaster and top as directed. Dinner is served!

Pear, Raspberry and Goat Cheese Crostini



  1. Slice the baguette into 1/2-inch rounds. Brush both sides of each round with olive oil and grill on medium heat until the bread is toasted and light grill marks appear. Alternatively, you could toast the crostini in an oven preheated to 400 degrees for about 4 to 7 minutes, turning halfway. Or just toss the bread in the toaster and then brush the toast with olive oil.
  2. Top each crostini with a smear of goat cheese, then a slice of pear and two raspberries. Drizzle a bit of honey and a sprinkle of lemon juice over the top. Finish it with a light sprinkle of freshly ground black pepper and sea salt.