About the Recipe
It’s pear season, and every autumn, I somehow forget. I get swept up in all things apple—pies, babkas, crisps (like my Apple Marzipan Babka)—that pears tend to quietly fade into the background. But not this year. These little pear hazelnut toasts are my gentle reminder that pears deserve their own moment in the spotlight.
They’re inspired by a nostalgic snack my mom used to make for me whenever I was under the weather—simple Melba toasts topped with a warm hazelnut spread and baked until toasty. No fruit, no fuss. Just comfort. I’ve given them a little upgrade here with soft, ripe pear slices, a dusting of cinnamon, and a sprinkle of extra hazelnut meal. The flavors come together in a way that feels both elevated and familiar.
If you’re as obsessed with cozy fall bakes as I am, don’t miss my Swiss-inspired Apple Hazelnut Galette or Plum Wähe—two other rustic, fruit-forward desserts that are all about celebrating the season.
These toasts are simple, satisfying, and just a little bit nostalgic. I hope they become a new favorite in your fall kitchen too.
Nostalgic meets elevated – A childhood favorite gets a delicious seasonal twist with pears and cinnamon.
Quick and easy – Minimal ingredients, minimal effort. Perfect for busy days or last-minute guests.
Naturally gluten-free option – Just sub in GF Melba toasts or crackers if needed.
Versatile snack or dessert – Enjoy them with tea, as a midday pick-me-up, or as a light dessert.
Perfect flavor pairing – Pears and hazelnuts are a classic Swiss combo that always feels elegant and cozy.
What You'll Love
Can I use another type of fruit? Absolutely. Apples or plums would also be lovely here (try thinly sliced and patted dry). You could even use figs for a more luxurious feel.
Do I need to peel the pears? Not at all! Leave the skins on for added texture, color, and nutrients. Just make sure they’re ripe but still firm.
What if I don’t have hazelnut meal? You can blitz whole hazelnuts in a food processor or use almond meal instead—it’ll still be delicious.
How do I store these? They’re best eaten warm or within a few hours of making. If you have leftovers, store them in an airtight container at room temp and re-toast briefly before serving.
Can I prep these in advance? Yes! You can spread the condensed milk–hazelnut mixture ahead of time and slice the pears in advance (toss with lemon juice to prevent browning). Assemble and bake when ready to serve.
Frequently asked Questions
Ingredients
1¼ cups (300 mL) sweetened condensed milk
1½ cups (150 g) hazelnut meal (plus more for sprinkling)
2–3 ripe pears, thinly sliced
18–20 melba toasts
Cinnamon, for sprinkling
Preparation
There are many things I love about this little snack. One of them being how quick and easy it is to make. With four ingredients and about 15 minutes of your time, you'll have prepared and baked these beauties and will be crunching your way through a plate of them.
Begin by heating your oven to 350F.
In a small mixing bowl use a spatula to mix together the sweetened condensed milk and hazelnut meal. Mix until you have a smooth textured batter and all the dry ingredients are well incorporated.
Cut your pears into 3mm thick slices.
Prepare your toasts by piping or spreading some of the hazelnut mixture onto the toast. (It will likely run over the sides a bit, but that is ok).
Next, top the mixture with a slice of the pear.
Sprinkle the top of each pear slice with some more hazelnut meal and a pinch of cinnamon.
Place your topped melba toasts onto a lined baking sheet.
Bake in the oven for 5-7 minutes or until the edges start to turn golden. Remove from the oven and let cool for 10 minutes before serving. Can be eaten warm or at room temperature.
Enjoy!