BRUSCHETTA - Brie, Pear, & Honey Crostini
Nb persons: 0
Yield: about 20 crostini
Preparation time:
Total time:
Source:
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| Brie, Pear, & Honey Crostini | |
| makes about 20 crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . What’s in it: Whole grain or multigrain baguette | |
| 2 cloves | garlic, finely minced |
| 1 teaspoon | herbs of your choosing, (I used a mix of dried thyme and fresh rosemary since that’s what I had) |
| 3 Tablespoons | olive oil |
| Salt, to taste | |
| Pepper, to taste | |
| 1 large | triangle of brie |
| 2 ripe bartlett pears Honey for drizzling | |
| 1/4 cup | pomegranate seeds |
| Handful | arugula leaves |
How to make it:
1. Preheat oven to 350.
2. Slice baguette on an angle into 1/4 inch slices.
3. Mix garlic, oil, herbs, and salt and pepper. Brush both sides of the baguette slices with the oil mixture.
4. Spread crostini on baking sheet and cook until lightly browned, about 15 minutes (turning once).
5. Meanwhile, remove brie rind and cut into 20 slices that will fit on the crostini. Slice the pear thinly.
6. Now you have two choices. If you want to serve these warm (recommended), top the warm toast with a slice of brie and return to the oven until the cheese melts. If serving cold, allow toast to cool and top with the brie slices.
7. Before serving, top each brie with a pear slice and drizzle with honey. Sprinkle with pomegranate seeds (they will stick to the honey) and top with a few arugula leaves. Enjoy!
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