Crostini with Brie, Pears and Black Olive Tapenade

August 2, 2012 by Kenmore

Combining Brie with pears and olives adds a rich, savory flavor to these baked toasts.


preparation time
0 mins

cook time




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


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.


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