Pumpkin and pear are commonly used in sweet recipes, but with this easy appetizer, we are visiting these flavors in a savory application. Crostini makes a wonderful finger food for any upcoming holiday parties, add pumpkin, pear and brie cheese and you have a glorious seasonal offering to impress your guests with!
Ingredients
- 1 standard sized baguette sliced on the bias about ¼ inch thick
- 2 tbsp. olive oil
- 1 medium yellow onion diced
- 1 c. fresh pie pumpkin diced
- 8 oz. Brie cheese
- 1 Bartlett pear diced
- Salt and pepper to taste
Directions
- Start with your pie pumpkin. Halve, scoop out seeds and discard. Remove the woody rind with a peeler. Slice and dice the flesh and set aside in a large bowl.
- Quarter and core your Bartlett pear. Leaving skin on, slice and dice and set aside in a small bowl. Peel, and dice your onion adding to the same bowl as the pear and pumpkin.
- Add olive oil to a heavy bottomed, high sided skillet followed by the pumpkin, pear, and onion.
- Sauté on medium high heat, stirring constantly. Season with salt and pepper to taste. As it softens, add a little water, a ¼ cup at a time to keep it from drying out.
- Add sliced baguette to a large baking sheet lined with parchment paper. Brush the tops with olive oil and broil until golden brown.
- Thin slice Brie cheese and divide among the crostini slices. Top with pumpkin pear mixture. Return the baking sheet to the oven and broil a bit longer or until the Brie cheese is bubbly.
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard
