This crostini recipe is oozing with decadent savoury sweet goodness featuring our deliciously warm Cinnamon Pear Dark Balsamic on a bed of roasted pear, brie and toast, sprinkled with pomegranate seeds.
Note: Crostinis or "italian toast" is a delicious and elegant way to use up day old bread so if you have any kicking around don't through it out just yet. Baguettes are ideal for appetizers but you can also use a long Italian loaf as well.
Ingredients:
- 1 Baguette
- 200g of Double Cream Brie, sliced
- 1 Large Bosc Pear, sliced
- 1/2 cup Della Terra Cinnamon Pear Dark Balsamic
- Pomegranate Seeds
- Della Terra Extra Virgin Olive Oil
-
Fresh Rosemary or Thyme for garnish
Directions:
- Slice the baguette into 1/2-inch slices and place on a prepared baking sheet with parchment paper.
- Brush the tops of each slice with Della Terra Extra Virgin Olive Oil
- Place the bread on the top rack of the oven and broil on high for 2-3 minutes, or until just golden brown. Do not walk away from the oven.
- Remove from the oven and set the oven to preheat to 425ºF.
- Place 1-2 slices of brie on each piece, topped with a pear slice. Bake in the oven on the middle rack for 10 minutes.
- In the meantime, add 1/2 cup of Della Terra Cinnamon Pear Dark Balsamic to a small sauce pot. Simmer on medium-low heat for 10 minutes to make the reduction. Once it cools, the reduction will thicken. If it is too thick, add a teaspoon of Della Terra Cinnamon Pear Dark Balsamic to thin it out.
- Remove crostini from the oven and garnish pomegranate seeds, and fresh rosemary or thyme.
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Drizzle with balsamic reduction and serve warm.