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Author Notes: Toasted brioche is the base of this little fruit and cheese morsel. Sweet pear and creamy brie pair deliciously, and a bit of lemon, pepper, and salt on top make it pop. —Food52
Makes about 16 triangles
- 1 loaf brioche, cut into 1/2 inch slices
- 2 ripe, but slightly firm, pears
- 1 tablespoon butter
- 8 ounces brie
- 1 tablespoon extra virgin olive oil, plus more as needed
- Juice of one lemon
- Maldon salt or other finishing salt, to taste
- Freshly cracked black pepper, to taste
- Preheat your oven to 350° F.
- Cut the sliced brioche in half to make triangular wedges and line them up on a parchment-lined baking sheet. Bake until toasted but not too toasty, about 6 minutes.
- Cut the pears in half. Scoop out the core and any tough surrounding flesh. Slice the pears to about 1/4 inch thick. Heat the butter in a non-stick skillet to medium-high heat. Mix in the olive oil. Place the pear slices in the pan, making sure not to crowd them. Sear until caramelized, about 3 minutes.
- Spread a generous covering of brie on your brioche slices. Top with 1 to 2 pear slices, caramelized side up. At this point, you can opt to broil the assembled toasts just long enough to melt the brie or leave as is.
- Drizzle the finished toasts with a few drops of lemon juice. Top with a couple flakes of Maldon and some freshly cracked black pepper.