Add a little drama to your appetizer lineup with these Pear and Brûléed Brie Crostini. A balance of soft, ripe pear, creamy Brie, and crisp crostini, all topped off with a crackly brûléed sugar crust and a hint of thyme. They’re impressive, no-fuss, and totally irresistible.
Why You’ll Love These Crostini
- Sweet and savoury balance in every bite
- Show-stopping brûléed topping with minimal effort
- No need to bake—just torch and serve
- A festive option for holiday gatherings or wine nights
Ingredients You’ll Need
1 pear, thinly sliced
Squeeze of lemon juice
2 teaspoons chopped fresh thyme, plus more for garnish
1 round of brie (200g)
¼ cup granulated sugar
Salt and pepper
15 crostini (see Basic Crostini Recipe)
How to Make Pear and Brûléed Brie Crostini
- Keep the Brie cold: Leave the brie in the fridge until just before slicing. This makes it easier to cut.
- Prep the pear: Toss the thin pear slices with a squeeze of lemon juice and the chopped thyme. Season lightly with salt and pepper.
- Assemble the base: Lay one or two pear slices onto each crostini.
- Slice the brie: Remove the brie from the fridge and slice it horizontally into long ⅓-inch thick strips. Cut each strip into halves or thirds, depending on the size of your crostini.
- Add the cheese: Top the pears with a piece of brie.
- Brûlée the top: Sprinkle each piece of brie with ¼ to ½ teaspoon of granulated sugar. Use a handheld kitchen torch to brûlée the sugar until it’s golden and bubbling.
- Garnish and serve: Top with a small sprig of thyme and serve immediately.
Tips for Success
- Use firm but ripe pears like Bosc or Anjou for best texture.
- Don’t skip the sugar brûlée: It adds a textural contrast that elevates the entire bite.
- No torch? You can try broiling the assembled crostini for 1–2 minutes, watching very closely.
- Serve immediately: Brûléed cheese is best when the sugar is still crisp.
Perfect Pairings
- Serve with a chilled glass of sparkling wine or a light white like Sauvignon Blanc
- Pair with other crostini like Orange-Honey Ricotta with Persimmons for a sweet and savoury spread
Pear and Brûléed Brie Crostini
Ingredients
1 pear, cut into thin slices
Squeeze of lemon juice
2 teaspoons, chopped thyme + more for garnish
1 200g round of brie
1/4 cup granulated sugar
Salt and pepper
Instructions
Keep the brie in the fridge until ready to cut, assemble and serve. Its important it stays cold up to the last minute to make cutting it easier.
1. Toss the pear with the lemon juice, thyme. Season with a bit of salt and pepper.
2. Lay one or two pieces of pear on a crostini.
3. Remove the brie from the fridge. Slice the brie across the round into long ⅓-inch slices. Cut each slice into halves or thirds, depending on how big the crostini are.
4. Top each pear with a piece of brie.
5. Top each piece of brie with ¼-½ teaspoon of granulated sugar. Use a hand held blow torch to brulee the sugar until golden brown. Garnish with a thyme sprig. Serve
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