1 long baguette, sliced ⅓ to ½-inch thick (about 30 slices)
6 T. unsalted butter, at room temperature
¼ C. honey
½ tsp. coarse salt
1 tsp. minced fresh thyme or ½ tsp. dried
2 just ripe pears, quartered cored, and thinly sliced lengthwise
½ C. crumbled goat cheese
4 slices cooked bacon, crumbled

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Blend the butter, honey, salt, and thyme together in a small bowl. Lightly spread each of the baguette slices with the honey-butter mixture and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Bake for 4 to 6 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. Place one or two slices of pear on each piece of crostini, top with a bit of goat cheese, then a sprinkle of crumbled bacon.