These crostinis were agreed upon after much debate and negotiation. But after SS popped the first one, all he said was: “You HAVE to make them again tomorrow.” Mission Accomplished! The crostini was accompanied by a selection of other hors d’œuvrs, but this was an easy winner. What’s amazing is that this recipe would work wonderfully for any last minute guests, as well as the kitchen unfriendly.
Slice a French baguette to get small rounds and place them on a baking tray. Cut off a wedge of brie and place on each slice of bread. Use a madoline v slicer and slice the pear. Lay them on a different baking tray and glaze each pear with a drop of acacia honey. Place both trays in a preheated oven (200*c) for about 5 minutes till the brie softens.
Place a slice of the pear on top of each brie baguette and season with sea salt, fresh pepper and lastly, drizzle a few leaves of fresh rosemary on each crostini. Make sure you use fresh rosemary—it’s the one flavor that binds this crostini together!
While I got one odd picture while prepping, these crostinis were out and eaten before I could click the camera. Next time- I promise!
Grilled pear, honey and brie crostini Ingredients: (adapted from Two Peas and their Pod)
1. ½ French baguette
2. One box or 100gms of Brie Cheese
3. 1 pear, cored
4. 1 teaspoon of honey
5. Fresh rosemary, cleaned and plucked from the stems Feedback:
1. Madoline slicers are easily (and cheaply!) available, and getting the same result by hand- i.e. even thinly cut pear slices, is something I wouldn’t bank on.
2. Make sure you use fresh rosemary—it’s the one flavor that binds this crostini together!
SS
July 6, 2011 at 5:00 pm (14 years ago)This was a super hit and so easy to make. The flavours are so different but they all come together so well. Outcome was a big surprise.