Appetizer: United States – Pacific Northwest (Oregon) – Tillamook Cheese and Hazelnut Crostini

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 (12-inch) baguette, about 10 oz (285 g), sliced on the bias into 18 slices
- 2 tbsp (30 ml) extra-virgin olive oil
- 8 oz (225 g) Tillamook sharp cheddar, shredded
- 3/4 cup (90 g) Oregon hazelnuts, toasted and coarsely chopped
- 2 tbsp (30 ml) Oregon wildflower honey (or other local honey)
- 1 tbsp (4 g) fresh thyme leaves, plus extra sprigs for garnish
- 1/4 tsp (1.5 g) flaky sea salt
- Freshly ground black pepper, to taste
- Optional: 1 small Bosc pear, thinly sliced (about 4 oz / 115 g) for topping

Instructions

Short Description:
Crunchy crostini topped with melted Tillamook sharp cheddar, toasted Oregon hazelnuts, a drizzle of local honey, and fresh thyme — a simple Pacific Northwest starter that highlights regional ingredients.

Regional Notes:
This Oregon version uses Tillamook cheddar for its characteristic rich, tangy flavor and Oregon-grown hazelnuts for a local crunchy accent. Compared with generic crostini, the emphasis is on these Oregon-sourced elements and a restrained, savory-sweet finish typical of Pacific Northwest small plates.

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange baguette slices in a single layer on the baking sheet. Brush both sides lightly with the olive oil.
3. Toast the bread in the preheated oven until golden and crisp, 6–8 minutes, flipping once halfway through. Remove and set aside.
4. While the bread toasts, toast the hazelnuts (if not already toasted): spread hazelnuts on a separate small baking sheet and bake in the oven 6–8 minutes until fragrant and slightly darkened. Rub in a clean kitchen towel to remove most skins, then coarsely chop once cool.
5. Reduce the oven to broil (or set to highest oven temperature if no broil). Arrange the toasted baguette slices back on the baking sheet. Evenly distribute the shredded Tillamook cheddar over each slice.
6. Broil 1–2 inches from the heat source until the cheddar is melted and starting to brown, 1–3 minutes — watch closely to avoid burning. Remove from oven.
7. Immediately top each melted-cheddar crostini with a sprinkle of chopped toasted hazelnuts, a few thyme leaves, and a light drizzle of honey. Add a thin pear slice atop each crostini if using.
8. Finish with flaky sea salt and a crack of fresh black pepper to taste. Garnish with extra thyme sprigs and serve warm or at room temperature.