Goat Cheese and Pear Crostini

6 tablespoons unsalted butter, room temperature (very soft)

¼ cup honey

½ teaspoon kosher salt

1 teaspoon chopped fresh thyme (or 1/3 teaspoon dried)

1 long baguette, sliced into 1/3- to ½-inch-thick slices (about 30)

2 ripe pears, quartered, cored and thinly sliced lengthwise

½ cup crumbled fresh goat cheese

4 slices bacon, cooked and crumbled

Heat the oven to 350 degrees. Line a baking sheet with kitchen parchment or foil.

In a small bowl, mix together the butter, honey, salt and thyme. Spread a bit of the butter mixture over each slice of baguette, then arrange them on the prepared baking sheet. It's fine if they touch, but they should not overlap. Use 2 baking sheets if needed. Bake for 5 to 8 minutes, or until the edges of the bread are lightly browned. Remember that they will harden as they cool, so take them out before they get too crisp.

Top each toast with 1 or 2 slices of pear, then a bit of goat cheese and a sprinkle of crumbled bacon. Serve hot or room temperature.

Makes about 30 crostini

Nutrition information per crostini: 100 calories; 25 calories from fat (25 percent of total calories); 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 190 mg sodium; 16 g carbohydrate; 1 g fiber; 4 g sugar; 3 g protein.

Katie Workman