Crostini with Pear, Fig and Bacon Chutney, Brie and Pecans are a delicious, simple and elegant hors d’oeuvre perfect for any special event.

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.

Then top the breads with slices of brie and place in the oven just long enough to melt the cheese (about 4 minutes).

Then top with some of the Pear, Fig and Bacon Chutney and a few toasted pecan pieces, Garnish with fresh herbs and voila!

Crostini with Pear, Fig and Bacon Chutney, Brie and Pecans

Enjoy!

Crostini with Pear, Fig and Bacon Chutney, Brie and Pecans

Course: Appetizer, Tea

Cuisine: American, Italian

Keyword: Bacon, brie, crostini, figs, pears

Servings: 24 pieces

Author: angela@eatlivehappy

Ingredients

1 Baguette, sliced
olive oil
garlic salt
1 8 ounce brie, cut into slices
1 recipe pear, fig and bacon chutney
1 small bag toasted, chopped pecans
sprig of fresh thyme for garnish

Instructions

Place slices of baguette on a sheet pan lined with parchment paper
Drizzle bread with a bit of olive oil and a light sprinkle of garlic salt
Place in a 350 degree F oven and cook until toasted and light brown, about 10 minutes
Remove from the oven and top each toast with a slice of the brie, place back in the oven to soften and lightly melt the cheese. 3-5 minutes
Remove from the oven and top with the chutney. Transfer to a serving platter.
Garnish with chopped pecans and thyme.