Crostini with Brie, Pears and Black Olive Tapenade
Combining Brie with pears and olives adds a rich, savory flavor to these baked toasts.
preparation
preparation time
0 mins
cook time
0
servings
24
calories
81
ingredients
1 baguette sliced diagonally in quarter-inch pieces
0.25 cup olive oil plus 2 tbsp. for tapenade
1 cup black olives pitted (such as Kalamata)
2 cloves garlic peeled
1 teaspoons orange zest
2 teaspoons fresh thyme leaves plus more for garnish
8 ounces Brie cheese sliced
1 tablespoons butter
1 pear halved, cored and thinly sliced
0.13 teaspoons kosher salt
directions
Step 1
Preheat oven to 375° F.
Step 2
Brush bread slices with olive oil. Arrange slices on baking sheet and cook until golden around the edges and crisp, about 10-12 minutes.
Step 3
Mix olives, garlic, orange zest, thyme and 2 tablespoons of olive oil in food processor until smooth. If dry, add an additional tablespoon of olive oil.
Step 4
Melt butter in sauté pan. Add pears, honey and salt; cook 2 to 3 minutes to soften.
Step 5
Place a slice of brie on each crostini. Place 2 warm pear slices criss-crossed on top. Top with dollop of tapenade in center and garnish with sprig of thyme. For a second presentation, spread thin layer of tapenade on each slice, then spread one generous tablespoon of brie on tapenade. Place 2 pear slices on top and garnish with sprig of thyme.
Kenmore
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