Recipe: Roasted Pear and Brie Tartine From Dreams in HD

 Hello lovely Taffeta & Tulips readers, this is Molly from Dreams in HD!  I blog about travel, food, fashion, art, and design…and when I’m not doing that I’m working on my recently opened Etsy shop.  When Kate asked if I wanted to be a guest blogger on Taffeta & Tulips I jumped at the chance – I love Kate’s classic style, delicious recipes, and glimpses into the Long Island lifestyle.  Since we both are avid foodies we thought a food post naturally made perfect sense.

I love eating seasonally, especially during the fall.  I adore the plethora of fresh local produce we have in Indianapolis this time of year and the combination of light & fresh meals with warm comfort foods.  I love any excuse to eat cheese and fruit, so I thought a roasted pear and brie tartine would be perfect.  The combination of sweet and savory, crusty and creamy, rich and light, made for an easy and festive lunch.  Pair with some lightly dressed greens and you’ve got yourself a meal!

Roasted Pear and Brie Tartine

Serves 2

INGREDIENTS

2 bosc pears {I used one red and one green}

2 thick slices of rustic french boule or your favorite crusty bread

6 oz brie

4 tablespoons chopped pistachios

Extra virgin olive oil

Maldon sea salt

Fresh thyme

1/4 c. pomegranate seeds

Preheat oven to 250 degrees.  Carefully slice pears vertically, removing core as need be.  Place pear slices on a cookie sheet and bake for approximately 10-15 minutes or until pears begin to caramelize. Remove from oven and let stand.

Increase oven temperature to 375 degrees.  Brush both sides of bread with olive oil and bake for approximately 5 minutes until the bottom side begins to get crispy.  Remove from oven, flip bread slices over, and cover with thick chunks of sliced brie.  Bake for approximately 6-8 minutes or until brie starts to melt.

Remove from oven, place pear slices on top of brie, and return to over for an addition 3-4 minutes or until brie is bubbling over the sides of the bread.

Remove from oven and sprinkle with chopped pistachios, pomegranate seeds, fresh thyme, and Maldon sea salt.  Drizzle lightly with olive oil.  Serve immediately.  Bon appétit!

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