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Pear and Brie Crostini with Balsamic and Thyme

Author Jacqueline


  • 1 pear sliced 1/3" thick
  • 8 slices baguette
  • olive oil
  • 8-1/4 " slices brie
  • 8 sprigs fresh thyme no woody stem pieces
  • Balsamic glaze


  • Preheat a grill on medium heat. Drizzle one side of the baguette slices with olive oil, then place oiled side down on the grill. Toast until crisp and browned. Remove to a plate, toasted side up.
  • Add one slice of pear and one slice of brie. Top with a thyme sprig (or sprinkle with dried thyme) and drizzle with balsamic glaze. Serve.