Fruit topped Rye Crostini


  • 6 slices of Schmayer’s Famous Rye Bread
  • 2 apples / 2 pears / or one of each
  • ½ cup pecans – whole
  • 3 Tbsp. Stockin’s Orchard Blossom Honey
  • The Humble Goat – Honey Chevre OR Eru Spreadable Brie – for spreading
  • ¼ tsp. Balsamic Glaze
  • salt


  1. Set the oven to 350. Arrange raw pecans over a baking sheet. When oven is preheated, roast the pecans for up to 5 minutes, checking every 2 minutes or so that they are not burning.
  2. Dice your fruit, leaving the skin on for color and texture.
  3. In a small saucepan over medium high heat, add honey, add fruit, and a pinch of salt. Stir often until fruit is cooked, but not soft; no longer than 5 minutes. Add balsamic glaze when you notice fruit is beginning to near your desired degree of doneness.
  4. As soon as pecans are finished, turn on the oven’s broiler and move the oven rack to the top position. Lightly spray the rye slices with olive oil or cooking oil and toast under the boiler.
  5. While the bread is toasting, chop the pecans and add to honey fruit mixture.
  6. As soon as the slices are toasted, slather brie or honey goat cheese, and top with fruit mixture and a sprinkle of finishing salt.