Crostini (“little toasts” in Italian) are a great way to make an easy yet impressive appetizer. The toppings are endless and are up to your liking, so mix and match.
I like the combination of cheese and fruit, as seen here. * If you don’t have Vegetarian friends coming over (like I had the day photos were taken), add some good quality thinly sliced Prosciutto on top of the cheese.

What will you need?

Fresh crusty baguette (here I’ve used one with seeded crust, but it’s optional) – sliced medium thick, grilled or toasted, at room temperature.
1Large ripe but firm Bosc Pear
Olive Oil (light for cooking, extra virgin for brushing)
Light brown sugar
Kosher salt (preferably Diamond Crystal)
Freshly ground black pepper (4 peppers mix is even better)
Fresh Mozzarella cheese (if you can find one from Buffalo milk one, grab it!) sliced medium thick
Washed and…