Pear and Brie Crostini
By Andrea | Sunday, December 7th, 2008
Cranberry Sauce
I am a lover of cheese, but I’m not a lover of all cheese. Blue cheese or anything that has a mold as an ingredient is not something I really want to eat. Stinky cheeses and sheep’s milk cheese are also not cheeses I care for much.
This may surprise you, but brie is also not a cheese I care for too much. I know people love it but for me, brie basically tastes like what an old musty basement would taste like if you could spread it on a cracker and serve it during cocktail hour.
However I can appreciate the creamy perfection of this cheese and how when melted, it envelops everything it touches. I have discovered that I like and enjoy brie when something sweet is accompanying it.
Because brie is a cheese that almost everyone else on the planet loves and it shows up often during the holidays, I wanted to create a recipe that could be served as an appetizer. Something other than brie en croute because let’s face it, that is an old worn out technique. I also wanted something where the color would stand out and incorporated classic fall/winter flavors. Pear and Brie Crostini is the answer.
Andrea’s Pear and Brie Crostini
- French Baguette
- Red Pear
- Brie slices
- Cranberry sauce
- Chopped or crushed walnuts
- Olive oil
This is a recipe where you determine how much you want to make, that’s why I didn’t provide specific amounts. You can make this for a crowd or for a couple of friends, or just for you!
Preheat your oven to 400 degrees. Slice the baguette into 1/2 inch or slightly thicker slices. You want it thick enough to hold the ingredients but not so thick it becomes difficult to take a bite. Place slices on a cookie sheet that is lined or sprayed with nonstick spray. With a pastry brush, brush a bit of olive oil on the slices and place in the oven till golden brown, about 3-5 minutes. Remove from oven. Slice the red pear into thin slices. Use a pear that is ripe but not too soft. Place slices of pear on the baguette slices, about 2-3 per piece. Top that with brie slices and place back in the oven until the brie is melted, about 2-3 minutes. Remove from oven, drizzle with cranberry sauce and top with walnuts. Serve warm and enjoy!
About to be served
This recipe exceeded all of my expectations and that makes me drunk with happiness. I love when an idea I have swirling around comes together more perfectly than I could have imagined. This little appetizer is amazing and as my husband put it, “This is really smooth. Everything flows together.”
The pear gives the dish a little more umph and the brie provides a nice creamy warm cheesy goodness. The cranberry sauce creates a nice sweet-tart contrast to the smooth pear and cheese while the walnuts bring crunch and added texture. The brie slices make it feel very indulgent while the nuts and pear provide the protein and fruit boost.
Pear and Brie Crostini
I used red pears because they are my favorite and I wanted to stick with the red and white colors. However a green pear would be fine as well. You could probably even use apple slices here if you prefer. Serve this up on a pretty serving dish, maybe garnish with some whole cranberries and you’ve got a very fancy appetizer that only took a few minutes to make!
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Side Dish, Snackies | 4 Comments »
Tags: Breads, Cheese, Fruit, Holiday, Nuts
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies