Preheat your oven to 400°F. Arrange the sliced baguettes on a baking sheet and brush each side with the Blood Orange Olive Oil. Sprinkle with a pinch of salt and bake for 5-7 minutes or until the crostinis develop a nice crust. Remove from the oven and allow to cool slightly.
In a small non-stick pot, heat the Vermont Maple Dark Balsamic over a low heat until reduced by half.
Spread a small amount of cream cheese onto each crostini. Top with 1-2 slices of pear and finish with a generous Maple Balsamic drizzle!
Ingredients
Directions
Preheat your oven to 400°F. Arrange the sliced baguettes on a baking sheet and brush each side with the Blood Orange Olive Oil. Sprinkle with a pinch of salt and bake for 5-7 minutes or until the crostinis develop a nice crust. Remove from the oven and allow to cool slightly.
In a small non-stick pot, heat the Vermont Maple Dark Balsamic over a low heat until reduced by half.
Spread a small amount of cream cheese onto each crostini. Top with 1-2 slices of pear and finish with a generous Maple Balsamic drizzle!
