Brush baguette with olive oil.
Toast baguette slices under broiler or in toaster until light golden.
While warm, top each baguette with one slice of Brie and two slices of pear.
Sprinkle with hazelnuts.
Switch it up, spread grainy mustard or fig jam onto crostini before topping with cheese.
Drizzle top of each crositini with honey if desired.