2 Bosc pears, cored and diced into small cubes (skin on)
8 thyme sprigs, stems and greens separated
1 Tbsp olive oil
1 Tbsp honey, warmed
1/2 whole-grain baguette, sliced into ¼” rounds
1/2 cup siggi’s triple-cream vanilla yogurt
Salt and pepper, to taste
Additional honey, for garnish
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, toss together pears, thyme stems (leaves removed, set aside), oil, and warm honey. Spread pear mixture evenly out on a prepared baking sheet and bake until edges of pears are crisp and brown, about 20 minutes. Remove from oven and allow to cool.
Increase the oven temperature to 500°F. Place bread on a separate baking sheet and bake until toasted, about 2-3 minutes. Remove from oven and cool.
When crostini is cooled, spread tops with a layer of siggi’s yogurt and spoon on the roasted pears. Garnish with fresh thyme leaves and salt and pepper. Finish with a drizzle of honey.
This recipe is from our friend, Ranelle Kirchner, MS, RD.