12 Crostini
Prep Time:
10 min
Cook Time:

Our Pear, Wine & Rosemary fresh goat cheese log is the perfect companion to quick pickled pears.

Pear crostini


For the pickled pears:

  • 2 to 3 medium ripe or slightly under ripe Bosc pears
  • 1 cup water
  • 1 1/2 cups apple cider vinegar
  • 6 tbsp honey
  • 2 tsp kosher salt
  • 4 star anise pods
  • 2 tsp black peppercorns

For the crostini:

  • 12 toasted crostini slices
  • Two 4 oz Pear, Wine & Rosemary goat cheese logs
  • Honey, for garnish
  • Fresh rosemary, for garnish


  1. Halve and core the pears. Slice the halves into thin slices. Place the slices into two pint-size glass canning jars. In a medium saucepan over medium-high heat, combine water, vinegar, honey, kosher salt, star anise, and peppercorns. Bring to a boil, stirring until the honey and salt have dissolved, about 2 minutes. Divide the boiling-hot brine between the jars (about 1 cup each), pouring it over the pears so they are submerged.
  2. Cover the jars with lids and set aside to cool to room temperature as the brine begins to pickle the pears. When the pears are completely cooled, refrigerate them for up to 2 weeks.
  3. To assemble: spread the goat cheese on top of each crostini. Place one to two pickled pear slices on top of the goat cheese. Garnish with honey and rosemary. Serve and enjoy
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