Sabrina Ghayour has a thing for feta and honey. She's tried to link the roots of her obsession to her Iranian heritage but no other Iranians seem to like that flavor combination. Both her Greek and Turkish friends thought that her craving was weird—until they became converts after trying the pear, feta, and honey toast from Ghayour's book Sirocco. It’s a delightful breakfast crostini if you like sweet and savory combinations. This feta toast is great for breakfast and brunch, but truthfully, it’s lovely to snack on at any time of day. The addition of pear gives it a juicy burst of flavor. Pear, Feta, and Honey ToastsExcerpted from Sirocco: Fabulous Flavours from the East by Sabrina Ghayour. Copyright © 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Quarter the pear lengthwise and remove the stem, core, and seeds. Cut the quarters into thin slices and set aside.
Toast the bread slices and, once toasted, divide the feta into four portions. Crumble one portion onto each slice of toast, and arrange the pear slices in an overlapping fan-like pattern on top.
Drizzle each slice with ½ tablespoon honey, season with freshly ground black pepper, and serve.