Preheat oven to 200°C.

Allow two thick sourdough bread slices per person and toast them in the oven with the grill function on a pan for a few minutes until golden and crisp: toasting it first will reduce the baking time later, preserving the pear juiciness.

Arrange two lardo slices on each toasted bread slice to cover the whole surface, then top the lardo with a slice of pear, eventually crumble some blue cheese over the pear.

Bake for a minute or two, until the gorgonzola melts, then remove the crostoni from the oven and serve them immediately drizzled with the chestnut honey.