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Pear & Camembert Crostini

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Up your appetizer game with this fruit-topped cheese crostini recipe. Warm preserves give the pears a shiny glaze and prevent them from browning. ”


    • 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


  • 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.
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