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 :)

Crostini with Burrata, Grilled Grapes, Olive Oil and Balsamic Drizzle

 

Only recently have I seen chefs start to put grapes on the grill and I will be the first to admit: I was hesitant about biting into a warm grape.  I prefer my grapes chilled so cold that their juiciness serves as a refreshing coolant on a hot summer afternoon. 

It must be known that although grapes taste best in the summer months, they continue to be in season and absolutely delicious in the fall harvest months. Inspiration for this came from the Taste of Los Angeles Food & Wine event I attended on Labor Day this year.  It was a foodie's heaven.  Hundreds of restaurants there serving up their best bites to entice you to visit their own turf later on.  

 

The name of the restaurant serving this dish escapes me, sadly it was not as memorable as the plate it served! And honestly, I was hesitant as I approached their booth, until I saw how fast this appetizer was flying off their table.  It was more than meets the eye - absolutely delicious.  Grilled bread, warm, melty, creamy burrata cheese and those grilled grapes.  They burst in your mouth with a slight charred flavor immediately followed by a more sophisticated essence of grape jam.

So a week after that fateful day, I came home and grilled up my own slices of baguette [broiling works fine also].  The bread needs to be topped with the burrata, small heaps of it, and then sent back into the heat so the burrata is at the same temperature as the bread.

While the grill [or oven] is at work on the bread and cheese, the stove top needs to be at work reducing one cup of balsamic vinegar.  I say a whole cup because it will reduce by half in volume and become so syrupy and delicious that you will want more than necessary to use on virtually everything in site.  

Leave the grapes in small bunches and toss them gently in olive oil.  Sprinkle them with salt and pepper and set them on a hot grill for a few minutes - just long enough to warm them through and achieve those pretty grill marks :)

Set the beautifully grilled bunches atop the baguette with burrata, drizzle the reduction, and serve promptly with a bubbles.