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Florette Goat Brie Crostini with Rosemary, Pear and Honey

Sarah Mason
Course Appetizer
Servings 12 crostini


  • 1 French baguette sliced into 12 1/2-inch slices
  • Florette Goat Brie
  • 5-6 ripe pears any variety, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • Honey for drizzling
  • Pepper to taste


  • Preheat oven to 350F. Toast baguette slices directly on the rack for 3-5 minutes or until warm and slightly crisp.
  • Spread each baguette slice with goat brie. Top with pear slices. Drizzle with honey and season with fresh rosemary and pepper. Enjoy!