Skip to Content

Grilled Pear & Cheese Crostini Bites with Pecan Honey Drizzle

  • Prep
    6 min
  • Total
    6 min
  • Servings


  • 2 pears
  • 1 loaf baguette bread
  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1/4 block of Armstrong Havarti cheese
  • Pea shoots
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Black peppercorn
  • Fresh rosemary


  1. Slice bread into 1 cm slices on an angle; place on a baking pan. Brush with olive oil, sprinkle a small amount of rosemary over the bread and lightly pepper using a peppercorn grinder. Place pecans on the end of the pan. Broil for 1-2 mins or until crostini are golden brown and pecans are toasted.
  2. In a small bowl, place honey, garlic and cayenne and mix well. Set aside for assembly.
  3. Slice Armstrong Havarti cheese into ¼” slices then cut each slice in half and again in half to make quarters/triangles. Set aside. Slice the pears horizontally into rings, discarding the stem and bottom then slice in half and set aside.
  4. In a grill pan or on the barbecue, grill sliced pears approximately 2 mins on each side to sear. Set aside for appetizer assembly.
  5. Place two quarters of cheese on each toasted crostini and place back into the oven to broil for approximately 1 minute or until cheese is slightly melted.
  6. Assemble all appetizers on the serving plate you intend to use by topping each melted cheese crostini with a slice of grilled pear, pea shoots and pecans. Drizzle each with spiced honey and balsamic vinegar before serving.


A recipe created by our foodie influencer This Lil Piglet

*These can be served cold. To avoid wilting the pea shoots, cool the cheese and pears completely before assembling the remaining toppings.


  • Prep
    10 min
  • Total
    55 min

The Red & White Potato Salad

  • Prep
    6 min
  • Total
    20 min

Stuffed Zucchini

  • Prep
    20 min
  • Total
    2 h 30 min

Shredded Beef with Creamy Cheddar Cheese Polenta