Baked Brie with Cinnamon Pears
Share
What you will need:
1 8-9 Oz. Wheel Brie Cheese
2 Anjou Pears, cored and cut into a large dice
1 Tbsp. Patricia and Paul’s Cinnamon Pear Balsamic Vinegar
1/4 Tsp. Cinnamon Pinch of kosher salt
2 Tbsp. Almond Slivers
1 Baguette, sliced
2 Tbsp. Patricia and Paul’s Butter Olive Oil
Flaky salt to finish
1/2 Tsp. Fresh thyme leaves
Preparation:
1) Preheat the oven to 350 degrees. Prepare two baking sheets by covering them with parchment paper. Put to the side.
2) In a small skillet, add the balsamic vinegar, diced pears, cinnamon and a pinch of salt. Cook over medium-high heat for 3-4 minutes until the fruit is soft and the vinegar is syrupy and mostly absorbed the the pears. Add one tablespoon of the almonds to the mix and stir. Keep on a low heat until ready to top the baked brie.
3) Place your wheel of brie cheese on the prepared baking sheet. Cut both diagonal and horizontal slits in the top of the cheese creating a diamond pattern. Bake for about 10-12 minutes until the cheese is warm and gooey.
4) While the brie is baking, cut your baguette into slices and brush with the butter flavored olive oil on both sides. Put them on one of the prepared backing sheets and toast them under the broiler until golden, then flip and toast the other side. Sprinkle with a pinch of salt when you remove them from the oven.
5) Remove the brie from the oven and plate on a large plate or cutting board. Top with the warm pears and nuts. Finish with the remaining almond slivers, a pinch of flaky salt and the fresh thyme. Serve with the toasted baguette slices. Enjoy.