Preheat your oven to 350° F.
For the pear crostini, layer 3 cheddar slices, side by side on each of the 6 baguette slices.
For the apple crostini, layer 3 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 3 thin pear slices, then dollop each crostini with the jalapeño pepper jelly. Garnish with mint.
For the apple crostini, top the 3 gouda crostini with three thin slices of apple, followed by a dollop of the fig preserves. Garnish with basil. Serve immediately.