Brie, Pear & Pecan crostini

Lamb Pita

Ingredients

16 baguette slices (about ½-inch/1-cm thick)
BERTOLLI Extra Virgin Originale Olive Oil for brushing
1 pkg (185 g) PRÉSIDENT Spreadable Brie
2 tsp (10 mL) fresh tarragon, finely chopped
2 forelle pears, thinly sliced
3 Tbsp (45 mL) honey
3 Tbsp (45 mL) chopped pecans, toasted


Cooking Instructions

1. Preheat broiler with rack 4 inches (10 cm) from heat.

2. Lightly brush both sides of baguette slices with olive oil and place on a baking sheet.

3. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Set aside.

4. In a small bowl, mix together cheese and tarragon; spread about 1 Tbsp (15 mL) cheese mixture on each slice. Top each with two pear slices, then drizzle with honey.

5. Broil crostini 1–2 minutes or until cheese is warm. Sprinkle pecans on top. Serve warm.

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