Roasted pears put a sweetly fresh spin on a perennial cocktail-party favourite.One 6-inch (15-cm) round of Brie, about 17 oz (550 g)
2 almost ripe pears
1 to 2 tsp (5 to 10 mL) finely chopped fresh thyme
2 almost ripe pears
1 to 2 tsp (5 to 10 mL) finely chopped fresh thyme
1. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F (220°C).
2. Peel and core pears, then slice ¼-inch (1-cm) thick. Lay on a generously buttered baking sheet in a single layer. Roast in oven for 15 minutes. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown. Arrange pear slices overlapping in a circle overtop Brie. Refrigerate, uncovered, for up to half a day.
3. When ready to serve, heat in a preheated 350°F (180°C) oven 10 to 12 minutes or until softened. Sprinkle with thyme and serve with slices of fresh baguette or water crackers.
2. Peel and core pears, then slice ¼-inch (1-cm) thick. Lay on a generously buttered baking sheet in a single layer. Roast in oven for 15 minutes. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown. Arrange pear slices overlapping in a circle overtop Brie. Refrigerate, uncovered, for up to half a day.
3. When ready to serve, heat in a preheated 350°F (180°C) oven 10 to 12 minutes or until softened. Sprinkle with thyme and serve with slices of fresh baguette or water crackers.
Serves 8 to 10
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