Brûléed Pear + Whipped Feta Crostini

sprinkling salt on pear and whipped feta crostini

Brûléed Pear + Whipped Feta Crostini

Sip + Sanity | Linda Feller

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.

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Appetizer

American

people

153 kcal

Equipment

Ingredients

4 ounce baguette, sliced into 1/4" rounds (about 16 slices)
2 tablespoon olive oil, divided
4 ounce feta cheese, broken into small chunks, or pre-crumbled
6 tablespoon greek yogurt
fresh cracked black pepper
1 tablespoon fresh thyme, leaves only + more to garnish
kosher salt, to taste
1 large pear, firm, cored + thinly sliced
1 tablespoon golden sugar
2 tablespoon walnuts, toasted + chopped
½ teaspoon coarse 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.

Nutrition

cheese, oven, vegetarian

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