Parmesan Crusted Crostini with Pear

or pecorino, Make crostini, top with pear, thin slice of cheese, walnuts, rosemary and bake until melted and smells like rosemary

1 French baguette, cut diagonally into (½ inch) slices

¾ to 1 cup grated Parmigiano Reggiano cheese (about 3 ounces grated cheese)

2 Bartlett pears, cores removed and thinly sliced

1 cup toasted walnuts, roughly chopped

Hot honey, for drizzling

Flaky sea salt, for sprinkling on top

Directions at ambitiouskitchen.com

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