Honey Pear Bruschetta

45 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
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
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.