Prep. time: 10 minutes
Cooking time: 4 minutes 

Recipe by Katherine Duris, Corporate Chef – Bridor, Canada

STEP 1

• Begin by peeling, coring, and cutting the pears into 8-10 wedges (depending on the size) per pear. Set aside.

STEP 2

• In a pan, carefully begin caramelizing the sugar to a light caramel colour using direct heat.
• Once all the sugar has been caramelized, carefully de-glaze the sugar with 40 gr butter and pear juice.

STEP 3

• Carefully add the pears to the de-glazed sugar.
• Turn the heat down to medium low and stir the pears into the caramelized sugar. Continue caramelizing the pears until they are tender (but not falling apart) and have a golden caramel appearance to them.

STEP 4
Pour the pears and caramel out onto a baking sheet to rapidly cool and set aside.

STEP 5

• Cut the cranberry baguettine into ¼” thick slices lengthwise.
• Brush each side of the sliced baguettine with butter and grill in a pan until crispy and golden.

ASSEMBLY:

• Alternate the pears and slices of brie onto the crostini, taking care not to over-crowd.
• Sprinkle with hazelnut pieces and place into the oven to warm through and melt the cheese.
• Finish with some coarse salt and pepper, and sprigs of fresh rosemary.