Brûléed Pear + Whipped Feta Crostini may sound fancy, but it’s a breeze to make! Break out that kitchen torch and impress your guests with a little light show.
4ouncebaguette, sliced into 1/4" rounds (about 16 slices)
2tablespoonolive oil, divided
4ouncefeta cheese, broken into small chunks, or pre-crumbled
6tablespoongreek yogurt
fresh cracked black pepper
1tablespoonfresh thyme, leaves only + more to garnish
kosher salt, to taste
1largepear, firm, cored + thinly sliced
1tablespoongolden sugar
2tablespoonwalnuts, toasted + chopped
½teaspooncoarse sea salt, like Maldon
Instructions
Preheat oven to 350.
Brush both sides of the baguette slices with 1 tbsp of olive oil and set them on a sheet pan. Toast for 5 to 7 minutes.
Combine feta, greek yogurt, 1 tbsp of olive oil, several grinds of black pepper and thyme leaves in a food processor until fairly smooth. Season to taste with kosher salt. Set aside.
Pat the slices of pear dry then place on a heat proof surface (like a sheet pan or casserole dish). Sprinkle with sugar. Using a kitchen torch, melt the sugar until golden brown, but not burnt.
To assemble, spread whipped feta on a toasted slice of baguette and top with a slice of pear. Garnish with fresh thyme leaves, toasted walnuts and a sprinkle of coarse sea salt.
Notes
If you don't have a kitchen torch, you can brûlée the pears under an oven broiler, but I find the edges get too done.As an alternative, skip the sugar and assemble the crostini. Then, drizzle a little of your favorite honey over the pears before garnishing.