Crispy garlic crostini layered with decadent smoked brie and a large wedge of pear that had been poached in a dark rum bath is the perfect appetizer or snack on a crisp fall day. This combination can also be the filling in a gourmet grilled cheese sandwich served for lunch or dinner.
I have made this snack for many friends and It brings me joy every time I watch them take their first bite. Watching another person indulging in something I made is the most gratifying feeling. It is especially exceptional when they moan and lick their fingers while devouring a treat that I created. If you are looking for a show stopper appetizer that will keep your friends and family close by this fall, give this Pear Crostini a try.
yield 6 crostini
Poached Pear Ingredients
1 Bosc Pear- peeled, sliced in half and cored
1/4 cup dark rum
3/4 cup water
1 tbsp unsalted butter
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp honey- I used wild flower honey
Assembly and Garnish
3 slices of garlic infused crusty bread- angle cut to yield 6 slices
1 tbsp extra virgin olive oil
1/2 cup sliced almonds- toasted until golden
6 leaves of baby arugula
6 slices of brie
Preheat oven to 350 degrees
1. In a heavy bottom saucepan place the pear and poaching ingredients together, and cook over medium heat. Cook the pear for approximately 4 minutes per side or until the pear is caramelized and the liquid becomes a thick glaze.
2. Meanwhile brush the sliced bread with the olive oil and line on a sheet pan. Bake for 6 minutes in a 350 degree oven or toaster oven until golden and crispy.
3. Remove the pear from the pan and reserve the glaze for the garnish.
4. Once the hot crostini comes out of the oven immediately top each one with a slice of brie.
5. Slice each pear half into three wedges and place one wedge on each crostini.
6. Garnish each crostini with arugula, toasted almonds and drizzle with rum glaze.
7. Enjoy!
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