Pear-and-Blue Cheese Crostini
Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
- 1 ripe pear, thinly sliced
- 1 cup firmly packed baby arugula
- 4 ounces blue cheese, sliced
- 4 cooked bacon slices, coarsely chopped
- Place 1 pear slice on each Crostini. Top with arugula, cheese, and bacon. Drizzle with honey.
- Make-Ahead Tip: Refrigerate cooked bacon up to 3 days.
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