Pear and Brie Crostini

Place a slice of brie on each crostino (slice baguette into ¼” slices and drizzle with Single Estate Olive Oil, salt and pepper and bake until bread begins to crisp - do not over bake! Let cool completely).

Top with poached pears (see note) and drizzle with thickened poaching liquid. 

Note - 


  • ½ cup brown sugar
  • ½ cup cinnamon pear balsamic
  • ¼ cup red wine
  • 1 Tbsp butter
  • 2 cinnamon sticks
  • 1 star anise
  • a splash vanilla
  • 3 -4 pears, sliced or cubed


  1. In a medium sauce pan, heat the brown sugar, cinnamon pear balsamic, red wine, butter, cinnamon sticks, star anise and vanilla and simmer for 2-3 minutes.
  2. Add the sliced pears and stir well so every slice is coated with liquid. Simmer for an additional 3-4 minutes, or until pears just begin to soften.
  3. Take the pot off the heat and let the pears steep in the liquid for 10-15 minutes.
  4. Take the pears out of the liquid and set aside.
  5. Put the liquid back on the heat and bring back to a simmer stirring occasionally until the liquid thickens and coats the back of a spoon. Take off the heat.
  6. Take the cinnamon sticks and the star anise out and discard.


November 02, 2018 — The Unrefined Olive