Crostini with Bruleed Pears, Brie, Toasted Pecans and Balsamic Syrup
Have you ever seen the movie, Mermaids? It was a movie from the early 90’s, starring Cher. She plays an unconventional single mom (Mrs. Flax) who moves to a small town with her two daughters (Wynonna Ryder and Christina Ricci). She has some serious commitment issues not just with men but also everything else in her life, including cooking meals.
Charlotte Flax: Mrs. Flax only served hors d’ oeuvres for meals. She said that anything else was too much of a commitment. From the movie: Mermaids
I completely relate. I could live on hors d’ oeuvres or charcuterie for dinner. Throw in a glass of wine and you’ve got a meal! Don’t get me wrong, I do love a good meal. But, could totally do the hors d’ oeuvres thing on most nights.
Crostini’s are a perfect vessel for making yummy and creative small bites. These crispy little breads can stand up to just about any topping. Some of my faves are:
- Cream cheese, smoked salmon, capers and pickled red onion
- Caprese: tomatoes, fresh mozzarella, fresh basil, balsamic vinegar
- Hummus, roasted red peppers, kalamata olive
- Chicken salad, dried cranberries and toasted almonds
- Chevre, fig and honey with fresh herbs
Not only are they yummy but are super easy to make. I made these Bruleed Pear and Brie Crostini’s last night.
Just slice up some baguette, drizzle with a bit of olive oil and seasoning (I use Trader Joe’s garlic salt grinder but a little salt and pepper will do). Toast the bread slices in the oven at 350 degrees F until light golden and crisped.
Slice pears and lay out on a parchment lined sheet pan. Sprinkle pears with a bit of brown sugar and place directly under the broiler to caramelize the sugar (keep a close eye on it).
Then top the breads with slices of brie, then the pears and place in the oven just long enough to melt the cheese.
Then top with a few toasted pecan pieces and drizzle each with balsamic glaze ( you can buy balsamic glaze or just make your own by reducing a bit of balsamic vinegar in a pan on the stove). Garnish with fresh herbs and voila!
Champagne, Prosecco, Riesling, Rose, Chianti, Sangiovese, Port (using Cambozola instead of Brie)