Ingredients
Soft French or narrow seeded baguette, sliced about ¼" thick
Olive oil
Whole milk ricotta cheese
Thinly sliced pears
Good honey (local + raw, if available!)
Few pinches dried thyme
Crushed red chile flakes (optional - crushed black pepper is also nice)
Good, flaky sea salt

Instructions

• Preheat broiler.
• Arrange sliced baguette on a rimmed baking sheet and drizzle lightly with olive oil. Broil until golden and toasty, just a minute or two -- keep an eye on it! (For crunchier crostini, you can actually bake them at 350F, but I prefer the texture of only one toasty surface. Less crumby, too!)
• Just before serving, top toasts with a generous smear of the whole milk ricotta, a couple of pear slices and a drizzle of honey. Lightly crush dried thyme in the palm of your hand to release aroma and sprinkle over top. Finish with chile flakes (or black pepper) and a good sprinkle of sea salt. Enjoy!

Recipe and Photo Credit:  The Pig & Quill