Brie crostini with caramelized pears and fennel

Name: Brie crostini with caramelized pears and fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30
Cuisine: Québécoise
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

Preparation 15 min
Cooking 20 min
Servings 30
Freezing 20 crostinis

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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.