Built on the classic combination of fruit, cheese and nuts, this Pear and Brie Crostini is an elegant, flavorful and easy-to-make appetizer perfect for parties or a simple snack.
I enjoy gatherings where the focus is on a variety of small bites—there’s something delightful about sampling different flavors and textures in one evening. Appetizers that combine sweet and savory elements in the same bite are among my favorites, and these baked Pear and Brie Crostini strike that balance beautifully.
How to make this Pear Appetizer
This crostini recipe is straightforward and quick to prepare. Below is a concise overview of the ingredients and steps to create this pear and brie appetizer.
Ingredients Overview:
- Baguette
- Extra virgin olive oil
- Brie (rind trimmed)
- Walnuts (toasted and coarsely chopped)
- Pears (halved, cored and thinly sliced)
- Honey
- Balsamic vinegar
- Salt
- Fresh thyme (optional)
- Freshly ground pepper (optional)
Steps Overview:
Start by slicing a baguette into roughly ½-inch rounds. Arrange the slices on a baking sheet and brush the tops lightly with extra virgin olive oil.
Place the baking sheet under a hot broiler for 1–2 minutes, watching closely, until the bread becomes crisp and lightly golden. You can toast the crostini up to three days ahead; once cooled to room temperature store them in an airtight container.
Combine honey and balsamic vinegar with a pinch of salt and stir to make a simple syrup. This will be drizzled over the crostini at the end.
Top each crostini with a slice of brie and then place a thin slice of pear on the cheese. Return the assembled crostini to the broiler just until the brie begins to soften and melt—this takes only a minute or two.
Remove the tray from the oven and immediately drizzle each crostini with the honey-balsamic syrup. Finish with coarsely chopped toasted walnuts, a few fresh thyme leaves and a light grind of black pepper. Serve right away while warm.
Variations:
- Use ready-made Melba toast instead of homemade crostini for extra crunch.
- Swap camembert for brie if you prefer a slightly earthier cheese.
- Apples make a great substitute for pears when in season or to change the flavor profile.
- Replace walnuts with pecans, or for a nut-free option use toasted pumpkin seeds or pomegranate seeds for texture and color.
- Substitute fresh thyme with finely chopped rosemary for a different herbal note.
Serving Suggestions
Pear and Brie Crostini works well on a canapé table alongside other small bites or as part of a larger cheese and charcuterie board. Serve with a selection of nuts, olives and cured meats for a balanced spread. The crostini also pairs nicely with light white wines or a sparkling beverage to cut through the richness of the cheese.
With a season full of special occasions, it’s useful to have a few elegant but simple appetizers in your repertoire. These crostini can be prepared quickly and easily scaled for small gatherings or larger parties. They look beautiful on a platter and take only about 20 minutes total to make from start to finish.
Enjoy!
Pear and Brie Crostini
Ingredients
- 1 baguette, sliced into ½ inch rounds
- 2 tablespoons extra virgin olive oil
- 6 oz brie, rind trimmed
- ½ cup walnuts, toasted and coarsely chopped
- 1–2 pears, halved, cored and thinly sliced
- 4 tablespoons honey
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon salt
- A few sprigs of fresh thyme (optional)
- Freshly ground pepper (optional)
Instructions
- Place a rack about 6 inches from the broiler element and heat the broiler on high.
- Arrange the baguette slices on a baking sheet and brush the tops with olive oil.
- Broil until crisp and lightly golden, about 1–2 minutes. Watch carefully to avoid burning.
- Mix the honey with the balsamic vinegar and a pinch of salt; set aside.
- Top each crostini with a slice of brie and a slice of pear.
- Broil again just until the cheese begins to melt.
- Remove from the oven and drizzle with the honey-balsamic syrup.
- Garnish with toasted walnuts, a sprinkle of fresh thyme and a dash of freshly ground pepper. Serve immediately.
Notes
- Toast walnuts at 350°F for 8–10 minutes or until fragrant; let cool and chop coarsely.
- Camembert can be substituted for brie if preferred.
Nutrition
Carbohydrates: 9 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 120 mg
Potassium: 43 mg
Sugar: 3 g
Vitamin A: 40 IU
Vitamin C: 0.3 mg
Calcium: 24 mg
Iron: 0.4 mg
⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out! Leave a star rating and a comment below — we’d love to hear from you.