Pear and Hazelnut Crostini

First, mix yogurt with 2 tablespoons maple syrup until smooth. Wash, peel, core and cut pears into thin wedges.

Toast bread slices or fry them in a pan with olive oil.

Spread the bread with yogurt, top with the pear wedges and sprinkle with the hazelnuts and lemon balm.

Drizzle the remaining maple syrup over the pear-hazelnut crostini and serve the crostini.

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