Simply wonderful combination of flavours in this a delicious fall appetizer. Local pears, some fresh rosemary and a bit of melted brie. I make a stash of the Honey Pear Preserves to have on hand for a quick appetizer.
1 baguette
3 Tbsp. EVOO
4 cloves garlic, minced
1 tsp. chopped fresh rosemary
8 oz. Honey Pear Preserves (recipe below)
8 oz. Brie, thinly sliced
1/3 cup chopped pecans, lightly toasted
Preheat the oven to 425F.
Cut the bread into ½” slices. Stir together the EVOO, garlic and rosemary; lightly brush over one side of each slice. Arrange on a rimmed baking sheet. Bake for approximately 5 – 10 minutes until crisp & light brown, turning once.
To Assemble The Crostini:
Spread Honey Pear Preserves on the oiled side of the read; top with Brie and pecans. Bake at 425F approximately 3 minutes, until Brie has softened. Serve warm.
Honey Pear Preserves:
Makes approximately 1 ½ cups
2 – 3 lbs. firm, ripe pears (Bartlett or Bosc)
1 unpeeled lemon, quartered & sliced thinly
1 ½ cups sugar
½ cup honey
1 tsp. chopped fresh rosemary
Core and finely chop the pears, to measure 4 cups. Place in a 4 quart pan. Add the lemon slices to the pot with the sugar and honey. Bring to a boil over medium heat, stirring until sugar dissolves. Stir in the chopped rosemary. Cook for 20 – 25 minutes or until thick and “sheets” off a metal spoon, stirring frequently. Store preserves in a sterilized jar with a tight fitting lid in the fridge until ready to use.
