Florette Goat Brie Crostini with Rosemary, Pear and Honey

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Layered with creamy French goat brie, sweet pears, rosemary and a drizzle of honey, these versatile crostini are a feast for the eyes and the tastebuds.

One of the reasons I love crostini is because it’s versatile (you can make it so many ways!) but easy to make. This particular recipe has just five simple ingredients: French bread, pears, fresh rosemary, honey and Florette, a French goat brie.

French goat brie typically has sharply angled sides, an ivory-colored rind and a soft, melt-in-your-mouth inner texture. The taste is mild yet very distinct (as is the aroma!), though it does become stronger with age.

I adore French goat brie in this recipe. The flavor is perfect with a crusty toasted French baguette and pears and rosemary, and the texture is perfectly spreadable. Though you can find goat cheese made here in America, it’s not quite the same. In my experience, French goat cheeses are higher quality, have a better, more classic flavor, and are authentic. (France is the number one producer of goat’s milk cheese in the world!).

France also has about 6,000 producers of goat’s milk, 3,000 who produce their own goat cheese and 3,000 who sell their milk to one of the 60 dairy companies that produce goat cheese.

Buying tip: While many goat’s cheeses in the states may sound French, they might not always actually be from France, so check the label!

Florette Goat Brie Crostini with Rosemary, Pear and Honey
 
Author:
Recipe Type: Appetizer
Serves: 12 crostini
Ingredients
  • 1 French baguette, sliced into 12½-inch slices
  • Florette Goat Brie
  • 5-6 ripe pears (any variety), thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • Honey, for drizzling
  • Pepper, to taste
Instructions
  1. Preheat oven to 350F. Toast baguette slices directly on the rack for 3-5 minutes or until warm and slightly crisp.
  2. Spread each baguette slice with goat brie. Top with pear slices. Drizzle with honey and season with fresh rosemary and pepper. Enjoy!

 

Sarah Mason

Recipe developer, food photographer and the blogger behind “Drool-Worthy.”

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