Preheat the oven to 160Fan/180°C and line a large baking tray with parchment paper.
Slice the Metis® fruit in half, remove the stone and cut each half into 4 wedges. Toss the fruit in the olive oil and syrup with a pinch of salt. Roast in the oven for 15-20 minutes until tender but holding their shape.
Toast the bread rounds under the grill, in the oven or toaster for a few minutes until golden and crisp to make the crostini.
Spread each crostini with some vegan cream cheese, top with a few wedges of roasted Metis® and finish with a few mint leaves and cracked black pepper. Spoon over some of the roasted Metis® juices, too. Sprinkle with some crushed pistachios and a drizzle of syrup, if desired.