(25-30 units)
Slice the baguette, put in an oven tray, drizzle some olive oil and put in the oven, preheated to 350-390°F, until brown. Take out and allow to cool.
Cut the pears into thin wedges (you can leave the skin but remove the seeds). Put in a loaf pan, drizzle some olive oil, salt, pepper, port wine, sugar, and mix well.
Put in the oven at 390°F until they start to brown. Take out and allow to cool.
Spread a layer of ricotta on each toast with pear wedges over it, and top with pomegranate arils.
*We recommend assembling the crostini right before eating.
