Preparation Method
- Make the pears: Adjust the oven rack tothe lowest position and preheat the oven to CONVECTION/ROAST 375°F. In a large bowl, whisk together the cranberry (or grape) juice, balsamic vinegar, oil, and honey. Season with a few pinches of salt and pepper. Add the pears and toss to coat.
- Arrange the pears in a single layer on a rimmed9-by-13-inch baking sheet and cover with foil. Roast the pears until they just begin to soften, about 12 minutes. Discard the foil and continue to roast until the pears are tender and golden brown, 10 to 15 minutes longer. Transfer the baking sheet to a wire rack and let the pears cool to room temperature. (Transfer to an air-tight container and refrigerate for up to 4 days.)
- Make the crostini: Set the oven to TOAST. Brush both sides of each baguette slice with oil, then arrange them on the oven rack. Toast the bread until golden brown (no need to flip the bread).
- Remove the bread from the oven. Top each piece of bread with some of the Pecorino Romano (a vegetable peeler works great for shaving the cheese), followed by 1 or 2 slices of roast pear. Serve at room temperature or toast until the pears are just warm, about 2 minutes.
Variations
FIG AND GORGONZOLA
Substitute 10 ripe figs, halved, for the pears. Omit the cranberry (or grape) juice. Roast the figs, cut side up and uncovered, until they are warm, about 15 minutes. Substitute crumbled Gorgonzola Dolce for the Pecorino Romano.
PEACH AND RICOTTA
Substitute 2 medium peaches for the pears. Omit the black pepper. Substitute 3⁄4 cup fresh ricotta for the Pecorino Romano. Drizzle more honey over the crostini just before serving.
Pro Tip
For a more generous appetizer, you can turn your crostini into larger pieces simply by slicing your baguette on a sharp angle. To cut some-thing “on the bias” means to slice it at an angle (usually about 45 degrees). Your crostini will have more surface area for toppings and will have a more dramatic appearance on a platter.
