Preheat your oven to 350° F.
For the pear crostini, layer three cheddar slices, slide by side on each of the 6 baguette slices.
For the apple crostini, layer three gouda slices, side by side on each of the 6 baguette slices.
Bake for 10 minutes, until the cheese is melted and bubbly.
For the pear crostini, top the cheddar with three thin pear slices, then dollop each crostini with the jalapeño pepper jelly. Garnish with mint.
For the apple crostini, top the three gouda crostini with three thin slices of apple, followed by a dollop of the fig preserves. Garnish with basil. Serve immediately.