The weekend is almost here. That means one thing – it is time for Friday Night Bites. It has been super busy at work lately, which is a good thing. I savor my Friday nights and weekends even more, since it is my time to relax along with planning our social activities. For me, I absolutely love having activities to look forward to – whether it is going out to dinner, entertaining at home, heading to a friends house for dinner or going away for the weekend. We happen to have many social activities planned now through the end of the year which makes me very happy. I am beginning to plan for a few holiday parties that I am hosting at our house and this weeks Friday Night Bites is high on the list of making an appearance. It was simple, in season and extremely flavorful along with being visually stunning. Hubby agreed by devouring the plate when I set it in front of him. This is a winner he exclaimed. I love having an “in-house” taste tester. How great it that? (Click "Read More" below to continue post) I am extremely excited to share this Crostini with all of you. It is really easy and your friends and family will love it. It is a rather lose recipe, meaning you don’t need exact measurements except for the spicy pistachios. I am providing guidelines that will have you making these over and over again. As far as wine, a great sparkling wine or Champagne would be perfect and so elegant. You might even want to serve your favorite port with these since the blue cheese is a natural pairing for port. Cheers! Pear and Honey Crostini with Spicy Candied Pistachios Makes 12 Baguette, 12 slices about ½ inch thick Ricotta cheese, 2 teaspoons per Crostini 1 Pear, quartered, seeds removed and sliced thin Honey Blue Cheese Spicy Candied Pistachios (recipe below) Lay the sliced baguette onto a cookie sheet. Toast both sides under the broiler until lightly golden brown. Remove and let cool. Top each Crostini with the ricotta and drizzle with a bit of honey. Next lay the sliced pear on top and place about a teaspoon of crumbled Blue Cheese and adorn with a few spicy candied pistachios and finish with a second drizzle of honey. Serve and enjoy. Tip: You can put a couple cups of cold water in a bowl with a couple teaspoons of fresh lemon juice then place the slices of pear in the water. This will prevent browning. Right before assembling, pat dry with a paper towel before placing onto the Crostini. Spicy Candied Pistachios 1/3 Cup Pistachios, shells removed 1 Tablespoon of Butter 1 Tablespoon of Brown Sugar ½ teaspoon of Smoked Paprika 1 dash of ground red pepper Salt In a medium sauce pan over medium heat melt the butter. Add the brown sugar, paprika and ground red pepper and stir together. Next add the pistachios and stir until they are coated well. Let cook for a couple minute until the mixture begins to become sticky like the consistency of syrup. Remove and add to a plate to cool. Sprinkle with a touch of salt. Break apart if needed after it is cooled. (Note: there may be extras to nibble on.)