Looking for something that's light, easy and a crowd pleaser? These bites are best enjoyed as an appetizer but make for a great snack or small, savory dessert. Initially, I wanted to roast plums (did this once before and it was heavenly), but since they are not in season and could not be found in Duluth, I chose Bosc pears. Pear season begins in the summer and continues throughout winter, but if you live in a larger city, you will likely find them year round. Unlike most fruit, pears are best picked unripe, and then left to ripen off the tree. Buy pears when they are still hard and leave on the counter to ripen and do not store in a plastic bag.
Roasted Pear Crostini
2 Bosc pears, small diced with skins
1 tbsp olive oil
1 tbsp warm honey
8 fresh thyme sprigs, stems and greens separated
1 cup (5.3 oz) siggi’s skyr vanilla*
1/2 whole-grain baguette
Kosher salt and freshly cracked black pepper
*Plain or orange/ginger are two other flavors that pair nicely
If you want to learn more about the different varieties, here are the top 10.
For detailed information on each pear, click here to learn more about nutrition, seasonality, ripening, culinary uses and history (images from USAPears.org).
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