As the cooking journey started, sometimes the most interesting ideas happens when your fridge is almost empty.

Excuses are often made like “I don’t have tomato therefore I can’t make this recipe.” Too many times to be remembered that I had to give up for a recipe simply because I have one ingredients missing.

Took me several tries to realize this is ridiculous, why can’t I just cook something with what I have at hand? Can I substitute zucchini with squash because that’s what I have in my fridge? The result may not end up like what the recipe book looks like but that’s exactly how I find it so fun in cooking. Sometimes it is so surprising how a recipe can turn out so well with “squash”!

The most fascinating thing for me on weekend mornings is to think about what I can make for a comforting brunch. Since I have some Spanish Serreno ham, I decided to make something out of it. This recipe is inspired by Omar Allibhoy’s “pan-fried figs Serrano ham, cream cheese and walnuts on toast.” The figs are off season in the city I am living so I changed it to pears. They pears are just in season and they are so sweet and juicy. Trust me, this recipe I made turned out pretty well.


2 servings


Preparation  : 5 mins
Cooking: 5 mins


100g cream cheese
50g walnuts (crumbled)
4 slices of baguette
1 pear
4 slices of Serrano ham
Some honey to drizzle


1. Toast the sliced baguette in an oven for 5 mins.
2. Mix together cream cheese and walnut with a fork. Spread them on the bread generously.
3. slightly fold the Serrano ham and place then on the bread. Put 2-3 thin cut pear on top.
4. Drizzle some honey on top. Garnish with some more crumbled walnuts. Done!

This recipe has a bit of all the taste and yet they are so well together. A bit crunchy, creamy, salty and sweet. A crostini shouldn’t be complicated. It is possible to make more than 6 kinds with whatever you can find at home. Of course if you have access to figs or melon that well do too. Don’t forget to make yourself some coffee.

See ya.