Pear & Pistachio Crostini with Brie
Makes approximately 60 crostini.
- 1 baguette, cut into 1/4-inch slices
- 3/4 c. olive oil
- Sea salt
- 3 Bosc pears, halved and cored
- 8 oz. brie cheese, rind left in place
- 1/2 c. pistachios, roughly chopped
- 3 Tbsp. honey, optional
Preheat the oven to 350° F. On large baking sheets, lay out baguette slices. Brush both sides with olive oil and lightly sprinkle sea salt over tops of slices.
Bake 15 to 20 minutes until baguettes are golden brown, rotating sheets halfway through baking for even browning. Set them aside.
Brush pears with remaining olive oil. Place flesh side up on baking sheet and bake for 20 minutes, until cooked through and starting to brown around edges. Remove from oven and allow to cool slightly. Slice into thin strips, approximately 10 slices per half pear.
Turn oven to broil. On each baguette slice, place 1/4" slice of brie (including rind). Place baguettes under broiler just until cheese starts to melt. Sprinkle immediately with pistachio pieces and slice of pear. Drizzle with honey, if desired.
Serve warm or at room temperature.
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