Crostini with Pear, Fig and Bacon Chutney, Brie and Pecans
Featured,  Hors d'oeuvres,  Recipe's

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

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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.

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

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

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

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
  1. Place slices of baguette on a sheet pan lined with parchment paper

  2. Drizzle bread with a bit of olive oil and a light sprinkle of garlic salt

  3. Place in a 350 degree F oven and cook until toasted and light brown, about 10 minutes

  4. 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

  5. Remove from the oven and top with the chutney. Transfer to a serving platter.

  6. Garnish with chopped pecans and thyme.

Wine Suggestions:

Champagne, Prosecco, Riesling, Rose, Chianti, Sangiovese, Port (using Cambozola instead of Brie)

 


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