Prosciutto, Asian Pear and Blue Cheese Crostini

makes 24 crostinis
Blue cheese and honey have a tremendous affinity for each other. By: Katie Workman, The Mom 100


  • 24 baguette slices, sliced diagonally
  • 1/4 cup olive oil
  • Kosher salt to taste
  • 1 Asian pear, cut into 24 thin slices
  • 1/4 pound (4 ounces) very thinly sliced prosciutto
  • 1 cup (about 6 ounces) Roth® Buttermilk Blue® Cheese
  • Honey or thyme infused honey*
  • Freshly ground pepper to taste


  1. Heat oven to 350°F.
  2. Place baguette slices on baking sheet; brush lightly with olive oil, and sprinkle lightly with salt. Bake about 4 minutes until edges start to turn golden brown, remove and let cool. (They will firm up as they cool, so don’t overbake them.)
  3. Cut prosciutto into 24 pieces sized to drape over the baguette crostini slices. Cut Buttermilk Blue® cheese into thin 1/2-inch pieces.
  4. Layer a piece of pear, a piece of prosciutto and a couple of pieces of cheese on each baguette slice. Lightly drizzle each crostini with the honey. Give a quick grind of pepper over the top.

*How to Make Thyme-Infused Honey

Place a sufficient number of fresh thyme sprigs, rinsed and dried, to fill a jar about half full. (You can curl them into a ring so they fit nicely and look pretty in the jar.)

Pour in honey until it fills the jar while making sure thyme are submerged. Allow honey to sit at least 5 days and up to 2 weeks. (The longer the thyme remains in honey, the more pronounced the flavor will be.) Strain honey into a clean jar. Honey can be used for months. If it becomes murky in appearance, it should be thrown away.