1really good quality baguettesliced on the diagonal into 24 - ¼” slices
2tablespoonsHERBS DE PROVANCE OLIVE OIL
24slicesCamembert or Brie cheese¼-inch; about 6 ounces
2slicesmedium firm ripe pearscut into 24 thintotal
½cupRaspberry Amaretto Jam
1½cupswatercress or arugula
2tablespoonsMTOO Cinnamon Pear Balsamic Vinegar
Kosher salt and freshly ground pepper to taste
Preheat oven to 350 degrees F. Arrange baguette slices on baking sheet. Drizzle olive oil onto baguette, and season with a little salt and pepper. Bake for 3 to 4 minutes until just barely toasted, flip and toast for another 3 minutes until slightly golden.
Remove baguette toasts from the oven, and top each with a 1/4-inch-thick slice of cheese. Bake an additional 1 to 2 minutes, or until cheese is soft but not melted. Remove from oven, and place a small dollop of jam and a slice of fresh pear onto each crostino. Whisk balsamic and honey. Toss greens with balsamic mixture and salt and pepper and top each crostino with a small bit of the salad. Finish with a small sprinkle of toasted hazelnut.