Pear, Brie, Roasted Pecans and Honey Crostini

Pear, Brie, Roasted Pecans and Honey Crostini


1 French baguette sliced into 1/2 inch rounds
2 Tbsp. olive oil extra virgin
6 oz brie rind trimmed
1/2 cup toasted pecans*, coarsely chopped
1-2 pears halved, cored, and thinly sliced
4 Tbsp. honey, for drizzle
1/8 tsp of salt or Fleur de Sel
Freshly ground pepper optional



Start by placing a rack 6 inches from the broiler element and heat the broiler on high.
Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.
Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 1 to 2 minutes.
Layer the crostini with a slice of cheese and then topped with a slice of pear.
Broil until the cheese starts to melt.
Pull out of the oven and drizzle with the honey.
Add a few pieces of crumbled pecans and add a dash of freshly ground pepper.
Serve immediately.


Skillet-Roasted Pecans:
*Preheat a non-stick skillet on high, turning it down to medium just before adding pecans.
Stir toasting pecans with a wooden spoon continuously so they will cook evenly and not burn.
Remove toasted pecans when they start to turn a little darker.

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