BRIE CROSTINI WITH CRANBERRY PEAR COMPOTE |
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28 pieces
5 OZ WHOLE CRANBERRIES, fresh or frozen
2 T BALSAMIC VINEGAR
1/4 C RED WINE
½ C SUGAR
1 ½ t ROSEMARY
1/3 C FIG JAM
1 1/4 C RED PEAR, diced
14 oz FRENCH BAGUETTE, cut on a bias into 28 slices
3T OLIVE OIL
16 oz BRIE CHEESE, cut into 28 wedges
Place cranberries, vinegar, red wine, sugar and rosemary in a saucepan set over medium heat. Stir to combine and cook until the cranberries burst and soften, 6-8 minutes. Add the fig jam and stir to incorporate. Remove from heat and stir in the pears, coating them with the cranberry mixture.
Place sliced baguette on a baking sheet and drizzle with olive oil. Bake at 350 degrees for 12 minutes or until light golden brown. As soon as you remove the crostini from the oven, place one slice of brie atop each crostini, allowing it to melt into the bread. Add a dollop of the cranberry compote atop the cheese and serve.
5 OZ WHOLE CRANBERRIES, fresh or frozen
2 T BALSAMIC VINEGAR
1/4 C RED WINE
½ C SUGAR
1 ½ t ROSEMARY
1/3 C FIG JAM
1 1/4 C RED PEAR, diced
14 oz FRENCH BAGUETTE, cut on a bias into 28 slices
3T OLIVE OIL
16 oz BRIE CHEESE, cut into 28 wedges
Place cranberries, vinegar, red wine, sugar and rosemary in a saucepan set over medium heat. Stir to combine and cook until the cranberries burst and soften, 6-8 minutes. Add the fig jam and stir to incorporate. Remove from heat and stir in the pears, coating them with the cranberry mixture.
Place sliced baguette on a baking sheet and drizzle with olive oil. Bake at 350 degrees for 12 minutes or until light golden brown. As soon as you remove the crostini from the oven, place one slice of brie atop each crostini, allowing it to melt into the bread. Add a dollop of the cranberry compote atop the cheese and serve.
