Pear Crostini with Brie, Prosciutto and Truffle Honey

 

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 :)

Mango and Brie Bruschetta with Baguette

Champagne with Roasted Rosemary Almonds

Almonds, Almonds, Almonds! A high-fat food that's good for your health? That's not an oxymoron, its almonds. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds are also readily available all year round. Being a teacher, I pack my lunch everyday and a handful of almonds is a tasty quick snack on the go. Recently, I got a little bored with a plain roasted almond and needed a quick and easy fix to tempt my palate. Insert roasted rosemary almonds. This recipe is quick, easy, super tasty, and still helathy! My husband loves when I make these and takes a bunch to work!

So here is the recipe! I originally found this recipe in the September 2009 issue of Cooking Light magazine. I used to find things that I might want to make if I have time and tear them out to put in my recipe binder. Do you do that? Well at least I did come back to it!

recipe:  http://www.myrecipes.com/recipe/rosemary-roasted-almonds-10000001918491/

As you can see the amonds are easy to prepare and last so you can enjoy a snack with a little flare! I thought why not pair it with a crsip and tasty bottle of champagne! I found the Texidor Sparkling Wine Cava Brut during the Bevmo 5 Cent Wine sale last year. We were looking for a bubbly for our July wedding. I loved this Brut because it was easy to sip and would please all. At about $ 10-12 a bottle it is reasonable! Try it with the almonds today!