These crostini were so delicious and couldn't be simpler to make! They are truly an effortless appetizer. Fall fruits, I used pears here, contrast perfectly with a rich cheese like the Saint Andre Triple Cream Brie.
Inspiration for this came from a late summer crostini I had for my birthday that featured ripe peaches, with burrata cheese and a balsamic reduction. As we got further into fall, I swapped out peaches for pears and brie for burrata. These adaptations could be made throughout the year for countless pairings :)
Begin by toasting the bread in the oven, about 5-10 minutes or until the tops just begin to get golden. Before a second round in the oven, take them out and top each one with a slice of brie. Back in the heat, leave them just until the cheese softens. This cheese is so creamy it can end up looking like melted butter if you leave it in there too long!
When the oven in working, finish the prep of the pears and prosciutto. Slice the pears very thinly and roll torn pieces of prosciutto to top each crostini. Go to work immediately when you bring them out of the oven. Top them and bring them to the table. For an AMAZING finishing touch, drizzle each bite with truffle honey. It is heaven on earth.
This deceivingly easy appetizer goes perfectly with a bubbly prosecco :)
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