Test Kitchen: Cranberry-Glazed Pear and Camembert Crostini

If you can’t imagine a bite better than a cold, juicy Bartlett pear, allow us to tempt you with the thought of that same pear sliced, caramelized, and soaked in a cranberry glaze. Now warm and yielding, with a hint of tartness, the slice balances well on a sliver of creamy Camembert spread onto lightly toasted whole-grain bread. Finish with a sprinkle of toasted walnuts and a few leaves of rosemary for color.

Yield: 12 crostini

Ingredients

• 2 large Bartlett pears
• 3 oz. Red Stick Spice Cranberry Balsamic Vinegar
• 1 tbsp. butter
• 1/2 tbsp. honey
• 1 whole-grain loaf, sliced into 12 rounds and toasted
• 8 oz. Camembert
• 1/2 cup toasted walnuts
• 1 sprig fresh rosemary

Method

1. Halve each pear, then slice those halves into six sections apiece. In a large saucepan, heat the butter, vinegar, and honey over medium heat, stirring constantly until butter is melted.
2. Add pear slices and stir to coat. Cook for additional 3–5 minutes, turning once, until pears begin to brown.
3. Spread each toast round with a sliver of Camembert. Top with two pear slices. Garnish the serving dish with toasted walnuts and rosemary leaves.