Crostini with Bruleed Pears, Brie, Toasted Pecans and Balsamic Syrup are a delicious, simple and elegant hors d’oeuvre perfect for the holidays
Crostini 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. 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)
If you would like to make a couple of different types of crostini try these Olive Crostini with Fresh Mozzarella.