Brie crostini with caramelized pears and fennel
- Preparation 15 min
- Cooking 20 min
- Servings 30
- Freezing 20 crostinis
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🧀 Brie Crostini with Caramelized Pears and Fennel
These brie crostini with caramelized pears and fennel are exactly the kind of bites you want to serve when hosting an aperitif. Crispy, melty, lightly sweet and beautifully aromatic, they always make an impression without requiring much effort. Toasted bread, ultra-creamy double-cream brie and a warm pear-and-fennel topping come together in a simple yet highly effective combination.
Contrast is what makes this recipe shine. The crunch of the bread meets the softness of the cheese, while the sweetness of the pears and the subtle anise notes of the fennel add depth. The Pineau des Charentes brings a gentle aromatic touch that ties everything together without overpowering the ingredients.
Perfect for an aperitif, a cocktail party or a festive starter, these crostini are assembled at the last minute and disappear far too quickly. A reliable recipe for entertaining without stress.
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✅ Caramelize the fennel properly
Taking the time to cook it gently softens its anise flavor and creates a rounder taste.
✅ Use well-chilled brie
Cold brie is easier to cut into clean, even wedges.
✅ Do not over-top the crostini
A small amount of topping keeps the balance between bread, cheese and fruit.
✅ Prepare the topping ahead of time
The pear-and-fennel mixture can be made a few hours in advance and gently reheated before assembling.
Ingredients
- 1 tablespoon (15 ml) butter
- Olive oil
- 2 Bartlett pears, peeled and diced
- 1 small fennel bulb, diced
- 1/4 cup (60 ml) golden raisins
- 1/4 cup (60 ml) Pineau des Charentes
- 2 tablespoons (30 ml) finely chopped fresh chives
- 1/4 cup (60 ml) lightly toasted pine nuts
- 1 baguette, sliced into 30 pieces about 1 cm (1/3 inch) thick
- 300 g (10 oz) double-cream brie, cut into 30 small wedges
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Preparation
- Preheat the oven to BROIL.
- In a large skillet over medium heat, melt the butter and add a drizzle of olive oil. Add the pears, fennel and raisins, then stir. Cook for about 5 minutes, stirring regularly.
- Add the Pineau des Charentes and 1 tablespoon (15 ml) of the chives. Stir and continue cooking for about 5 minutes, until the pears and fennel are tender.
- Add the pine nuts and the remaining chives. Stir, season with salt and pepper to taste, then remove from the heat. Keep warm.
- Arrange the bread slices on a baking sheet. Brush lightly with olive oil. Bake for 2 to 3 minutes, until the crostini are slightly golden and crisp.
- Arrange the crostini on a serving platter. Place a wedge of brie on each slice, then top with about 1 tablespoon of the pear-and-fennel mixture. Garnish with a little fresh chives and serve immediately.
The topping can be prepared ahead of time, but the final assembly should be done at the last minute to keep the bread crispy.
A sweet white wine or a mild cider works very well. For a non-alcoholic option, apple juice is a good alternative.
Yes. Camembert or a triple-cream cheese will also give excellent results.
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