Roasted Pear and Brie Crostini with Honey-Thyme Glaze (30-Minute Christmas Appetizer)
Juicy roasted pear slices caramelize at the edges and pair with molten brie for a toast topped with crunchy walnuts and a glossy honey-thyme glaze. The contrast of crisp crostini, soft cheese, and sticky-sweet drizzle makes every bite layered and festive.
Swap ingredients easily: use camembert instead of brie, replace walnuts with pecans or toasted hazelnuts, or brush the bread with olive oil instead of butter for a lighter finish. Make the glaze ahead and warm briefly before serving; for a dairy-free option, substitute a firm vegan cheese.
Serve this as a holiday appetizer, cocktail party bite, or part of a Christmas or Thanksgiving starter board alongside cured meats and chutneys. Prepare the components a day ahead and finish assembly just before guests arrive for relaxed entertaining.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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2
Slice the baguette into 12–16 even slices (about 1 cm thick). Arrange on the baking sheet and brush both sides lightly with olive oil.
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3
Bake the bread for 6–8 minutes until golden and crisp; flip halfway through. Remove and set aside.
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4
Halve, core, and thinly slice the pears into 6–8 slices per pear. Toss pear slices with 1 tbsp olive oil and a pinch of salt and pepper.
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5
Arrange pear slices on the same baking sheet and roast for 10–12 minutes until edges brown and fruit begins to soften. Remove and keep warm.
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6
While pears roast, roughly chop the walnuts and toast them in a dry skillet over medium heat for 2–3 minutes until fragrant; transfer to a plate to stop cooking.
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7
Cut the brie into 12–16 thin slices or wedges. Place brie slices on the warm crostini just before serving so they soften but do not fully melt.
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8
Make the honey-thyme glaze: in a small saucepan combine honey, fresh thyme leaves, the juice of half a lemon, and 1 tbsp butter. Warm gently over low heat until butter melts and flavors meld, about 2 minutes; remove from heat.
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9
Assemble crostini: top each toasted baguette slice with a piece of brie, a roasted pear slice, and a sprinkle of toasted walnuts.
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10
Drizzle each crostini with the warm honey-thyme glaze and finish with a light grind of black pepper and a small lemon zest scatter for brightness. Serve immediately.