Chevre, Marmalade and Ripe Pear Crostini

2 oz chevre, such as Montrachet
8 to 12 crostini
1 ripe pear
2 to 3 tablespoons marmalade
(ginger, orange, or lemon)
Grated lemon zest or orange zest
(optional)

Spread some of the chevre on each crostini. Cut the pear lengthwise into havles. Remove the core and thinly slice the pear along the width of the fruit, producing half-moon shape slices. Arrange 2 or 3 pear slices in a fan shape on each crostini. Spread 1/4 to 1/2 teaspoon of the marmalade over the top of each with the back of a spoon. Garnish with lemon zest or orange zest.

Makes 8 to 12 appetizers