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Smoked Muenster & Pear Crostini with Maple and Rosemary

Simple, elegant, and bursting with sweet-smoky-savory flavor — golden toasted baguette layered with smoked Muenster and thin pear slices, drizzled with maple and finished with toasted pecans, fresh rosemary, and a pinch of flaky salt.

8-10

Serves:

Prep:

10 minutes

Cook:

10 minutes

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Ingredients:

  • 1 baguette, sliced into ½-inch rounds

  • 4 oz Smoked Muenster, thinly sliced

  • 1 ripe pear, thinly sliced

  • 2–3 tbsp pure maple syrup

  • 2 tbsp toasted pecans, roughly chopped

  • Fresh rosemary leaves for garnish

  • Olive oil for brushing

  • Flaky sea salt for finishing

Instructions:

  1. Preheat your oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes until golden and crisp.

  2. While the bread toasts, thinly slice the pear. If desired, toss slices lightly with a squeeze of lemon juice to prevent browning.

  3. Place a thin slice of Smoked Muenster on each toasted baguette round. Top with a pear slice.

  4. Drizzle each crostini with a small amount of maple syrup, sprinkle with chopped toasted pecans, and garnish with a few fresh rosemary leaves. Finish with a tiny pinch of flaky sea salt.

  5. Arrange on a platter and serve immediately. These are best enjoyed fresh, while the bread is still crisp.

Pro Tip: Toast the baguette slices ahead of time and store in an airtight container. Assemble the crostini just before serving to keep everything crisp and beautiful.

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