 | Honey Pear Bruschetta45 servings 45 minutes |
| Ingredients for the Honey-Pear Preserves: | |
| • | 30 oz. The Perfect Purée Pear Puree, thawed |
| • | 2 oz. The Perfect Purée Lemon Zest, thawed |
| • | 1 cup sugar |
| • | 4 oz. honey |
| • | 1 freshly squeezed lemon |
| • | 1/2 tsp. fresh rosemary |
| Method: | |
| 1. | In saucepan, combine the Pear Puree, Lemon Zest, lemon juice, sugar, and honey. |
| 2. | Bring to a boil over medium heat, stirring until sugar dissolves. |
| 3. | Stir in fresh rosemary. |
| 4. | Boil for 20-25 minutes or until mixture is thick and sheets off of a metal spoon, stirring frequently. Preserves may be refrigerated for up to two weeks. |
| Ingredients for the Brushetta: | |
| • | 2 loaves baguette style French bread |
| • | 6 tbsp. olive oil |
| • | 8 cloves garlic, minced |
| • | 2 tsp. fresh rosemary, snipped |
| • | 1 lb. soft brie, thinly sliced |
| • | Chopped pecans |
| Method: | |
| 1. | Combine olive oil, rosemary, and garlic. |
| 2. | Cut bread into 1/2″ thick slices. Brush with olive oil mixture on one side of each slice. |
| 3. | Arrange slices on a baking sheet and bake in 425°F oven about 10 minutes or until crisp and light brown, turning once. |
| 4. | Spread Honey Pear Sauce on the oiled side of Brushetta, top with brie and pecans. Return slices to ungreased baking sheet, bake at 425°F about 3 minutes or until heated through and brie softens. Serve warm. |