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Pear and goat cheese crostini on a white platter with a small bowl of honey.

Pear (or Quince!) + Goat Cheese Crostini

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  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 20 Crostini 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American


Pear and goat cheese crostini! A classic appetizer with the option for a unique twist: use quince instead of pear. A crowd-pleasing, festive dish, full of flavor, and easily made gluten-free.



Cinnamon Sautéed Pear (or Quince)

  • 1 Bosc or Comice pear (or 1 quince)
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla extract
  • sea salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons honey


  • 1 baguette, thinly sliced into 1/2-inch slices on a diagonal (about 20 slices, see notes for gluten-free)
  • extra virgin olive oil
  • 4 oz goat cheese, at room temperature
  • honey, for drizzling
  • fresh thyme and coarsely chopped toasted hazelnuts for garnish, optional


Cinnamon Sautéed Pear (or Quince)

  1. Wash, core, and thinly slice the pear or quince.

  2. Melt 2 teaspoons coconut oil in a large cast-iron skillet or non-stick pan over medium heat. Add the quince slices and vanilla extract and sauté, gently stirring, until they just begin to soften.

  3. Lower the heat, add a pinch of sea salt, 1 teaspoon ground cinnamon, and 1 tablespoon of water (more if needed so that the slices don’t stick to the bottom of the pan). Continue stirring until softened and beginning to caramelize. 

  4. Add 2 teaspoons runny honey (or pure maple syrup), gently stir until all the quince slices are coated, and immediately remove from heat.

Crostini & Assembly

  1. Preheat oven to 350 degrees F.

  2. Lightly brush both sides of the baguette slices with extra virgin olive oil and arrange evenly on a baking sheet.

  3. Bake 5-7 minutes, flip, and bake 5 minutes more or until just toasted.

  4. Evenly spread goat cheese on each baguette round and top with a slice of cinnamon sautéed pear or quince.

  5. Drizzle each crostini with a bit of honey and garnish with fresh thyme leaves and/or chopped hazelnuts, if desired.


To make this crostini gluten-free, simply use gluten-free bread in place of the baguette. If you can’t find a gluten-free baguette, sliced gluten-free dinner rolls work well. Alternatively, you could use your favorite gluten-free cracker in place of the bread.