Pear & Camembert Crostini

Pear & Camembert Crostini

1 Review
From: EatingWell Magazine, November/December 2015

Up your appetizer game with this fruit-topped cheese crostini recipe. Warm preserves give the pears a shiny glaze and prevent them from browning.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 12 diagonal slices whole-grain baguette ( ½ inch thick)
  • Olive oil cooking spray
  • 12 slices Camembert or Brie cheese ( ¼-inch; about 3 ounces)
  • 1 medium firm ripe pear, cut into 24 slices
  • 2 tablespoons apricot or plum preserves, warmed
  • 1 cup watercress or arugula
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Arrange baguette slices on a baking sheet and coat both sides with cooking spray. Bake, turning once, until toasted, 10 to 12 minutes. Top each with a slice of cheese. Bake until the cheese is melted, about 2 minutes more.
  3. Top each crostini with 2 pear slices, brush with preserves and top with greens and a generous grinding of pepper.
  • Make Ahead Tip: Refrigerate cooled crostini (Steps 1-2) airtight for up to 1 day.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 crostini
  • Per serving: 95 calories; 3 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 4 g protein; 6 mcg folate; 5 mg cholesterol; 3 g sugars; 1 g added sugars; 159 IU vitamin A; 2 mg vitamin C; 33 mg calcium; 0 mg iron; 159 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch

Reviews 1

November 18, 2015
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By: EatingWell User
Great appetizer This turned out very well. The only down side was that I couldn't find the camembert so used the suggested Brie instead. Will try it again with the Camembert. The preserves really added something to this. I wouldn't leave them out. I didn't have watercress or arugula so used some spinach that was cut very small and tossed it with some fig balsamic vinegar. Will use this recipe again and again.
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