I wish I had a great, clever story for you about how this recipe came to be. I don’t. It’s just good…really good. I had a baguette and brie in my shopping cart, pears looked wonderful at the market, and I’ve been waiting for something to strike me as a good vessel to try spiced honey.
Plain old honey is great; don’t get me wrong. Honey with a touch of spice, ginger, and a pop of citrus is even better. Drizzle it over warm, gooey brie with a slightly sweet, crisp pear on a toasty baguette…it’s divine.
Really, talk amongst yourselves.
*Linda Richman really was one of Michael Myer’s best SNL characters!*
I tried this with a few different varieties of pears and Bosc is the best in my opinion.
Pear & Brie Crostini with Spiced Honey
Feel free to reduce/increase the amounts based on how many servings you are trying to get. Each baguette is different but the one I sliced for this recipe could have easily have served 2 crostini to 12 people.
- 1 baguette loaf, sliced 1/2" thick
- 1 tbsp. olive oil
- 4-5 oz. brie, rind removed
- Bosc pear, sliced 1/4" thick
- Spiced Honey (recipe follows)
- Kosher salt & cracked pepper
- Place baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with cracked black pepper and kosher salt. Broil under high for 1-2 minutes or until lightly toasted.
- Top the toasted baguette slices with small pats of brie and put back under the broiler until cheese is melted and slightly bubbly; 2-3 minutes. Remove from oven and top with pear slices. Drizzle with the spiced honey and sprinkle with more cracked black pepper and kosher salt.
- 1/2 c. honey
- 1 cinnamon stick
- 2 cloves
- 1 piece orange peel
- 1 piece ginger peel
- In a small saucepan combine the honey, cinnamon, cloves, and peels.
- Warm over low heat for 10-15 minutes.
- Pour honey mixture through a fine mesh strainer to remove spices and peels. Reserve honey in a small bowl and set aside.