Recipe :: Roasted Pear and Brie Tartine

Well hello strangers!  My first week on the job was fabulous and I'm excited to see what this next week brings me.  I'm not going to lie - things have been a little hectic around here, and I haven't had a lot of time to dedicate to cooking.  So today I'm going to be sharing with you a recipe I created for Taffeta & Tulips last month for our blog swap.

Thanksgiving is nearly upon us, and this Roasted Pear and Brie Tartine is a festive option for a indulgent lunch or a holiday hors d'oeuvre.  You could easily cut the tartine into rectangular slices or serve it on small slices of baguette as a crostini.  The combination of sweet and savory, crusty and creamy, rich and light, makes for an absolute treat. 

Roasted Pear and Brie Tartine

Serves 2

INGREDIENTS

2 bosc pears {I used one red and one green}

2 thick slices of rustic french boule or your favorite crusty bread 

6 oz brie

4 tablespoons chopped pistachios

Extra virgin olive oil

Maldon sea salt

Fresh thyme

1/4 c. pomegranate seeds

Preheat oven to 250 degrees.  Carefully slice pears vertically, removing core as need be.  Place pear slices on a cookie sheet and bake for approximately 10-15 minutes or until pears begin to caramelize. Remove from oven and let stand.

Increase oven temperature to 375 degrees.  Brush both sides of bread with olive oil and bake for approximately 5 minutes until the bottom side begins to get crispy.  Remove from oven, flip bread slices over, and cover with thick chunks of sliced brie.  Bake for approximately 6-8 minutes or until brie starts to melt.

Remove from oven, place pear slices on top of brie, and return to over for an addition 3-4 minutes or until brie is bubbling over the sides of the bread.  

Remove from oven and sprinkle with chopped pistachios, pomegranate seeds, fresh thyme, and Maldon sea salt.  Drizzle lightly with olive oil.  Serve immediately.  Bon appétit!