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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 50 |
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Easy appetizer. The pears can be made ahead and frozen Ingredients:
6 firm pears, small diced |
1 clove garlic, minced |
1 cup honey |
2 - 3 cups sugar |
2 sprigs rosemary, minced / or chopped fresh thyme |
2 teaspoons lemon zest |
freshly ground pepper to taste |
1 pound brie cheese |
1 baguette |
1 cup toasted, chopped pecans |
Directions:
1. Combine pears, garlic, honey, 2 cups sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust sugar and season to taste with freshly ground pepper.
2. Cool and reserve. Can be done in advance and frozen for up to one month.
3. To assemble canapé
4. Thinly slice baguette into 50 pieces. Toast in 350ºF oven until golden brown, about 15 minutes. Cool and reserve.
5. Remove side rind of the Brie, cut into slices 1/8 - 1/4 thick and cut slices into squares. Reserve.
6. Top each slice of bread with a piece of Brie
7. Just before serving, heat in 350ºF oven until warm, about 10 minutes
8. Top with 1 - 1 1/2 teaspoons honey-pear preserves. Garnish with pecans.
9. NOTES:
10. I use the thyme instead of the rosemary I much prefer the taste. I use all of the honey amount but taste as you go with the sugar, I have never used to total amount.
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