Brie Cheese Crostini with Pear and Caramelized Onions
These brie cheese crostini are delicious, easy-to-make appetizers that are great for any holiday or special occasion. Crisp slices of bread are topped with melted brie, sweet caramelized onions, and sliced pears. Serve warm for a snack that’s sure to impress your guests!
Servings: 24 slices
Ingredients
- 1 medium onion cut in half and thinly sliced
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- ¼ teaspoon sugar
- 1 loaf baguette cut into ½ inch slices
- 6-8 oz Brie cheese rind removed, sliced
- 1 pear thinly sliced
- 1 Tablespoon fresh thyme leaves
- 3-4 pieces cooked bacon chopped small (optional)
- Honey for drizzling (optional)
Instructions
- Caramelize the onions: Heat a medium pan over low-medium heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions, stirring occasionally. After approximately 15-20 minutes, when the onions are just starting to brown, add the garlic and sprinkle the sugar over the onions. Stir well to combine. Continue to sauté for a total of 30-40 minutes, stirring every few minutes. The onions are done when they are a rich, browned color. *
- Preheat oven to 375°F. Place the baguette slices on a parchment lined baking sheet in a single layer. Brush both sides of each slice lightly with remaining tablespoon olive oil (use more if you run out). Place in the oven for 8-10 minutes, or until crispy.
- Remove the toast from the oven. Add a slice of brie cheese on each toast, then a slice of pear. Then add 1-2 teaspoons of the cooked onions on top of each slice. Place back in the oven for 3-4 minutes, until brie is warmed and melted.
- Once cheese is melted, remove from the oven and sprinkle each slice with bacon (if using) and fresh thyme. Drizzle lightly with honey (optional). Serve immediately and enjoy!
Nutrition Facts
per slice (~24 slices) nutrition facts are approximate pending how much of each ingredient you put on each slice; doesn’t include drizzle of honey
63 Calories, 4 gram fat, 3 gram protein, 5 gram total carbohydrate, 0.5 grams of fiber, 1 grams sugar, 49 mg sodium
Notes
*Caramelizing onions is a slow process, you shouldn’t rush. Cook them low and slow. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. You want the onions to release all their sugar and turn a deep brown color. Cut the baguette on a slight angle to get more surface area for topping! You know the slices of bread are crisp when the bread is golden on top and sounds sort of hollow when you give them a little tap, they’re done!
*Caramelizing onions is a slow process, you shouldn’t rush. Cook them low and slow. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. You want the onions to release all their sugar and turn a deep brown color. Cut the baguette on a slight angle to get more surface area for topping! You know the slices of bread are crisp when the bread is golden on top and sounds sort of hollow when you give them a little tap, they’re done!