Test Kitchen Cranberry Pear 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.
cranberry balsamic red stick spice
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
- 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.
- Add pear slices and stir to coat. Cook for additional 3–5 minutes, turning once, until pears begin to brown.
- Spread each toast round with a sliver of Camembert. Top with two pear slices. Garnish the serving dish with toasted walnuts and rosemary leaves.
