Brie and Pear croissant

Brie and Pear Croissant

I had the pear dream again. Intensely slicing a ripe, juicy pear and savoring each delectable bite. Yes. I think I’m insane. Wait. No. I’m thinking of Scott Thompson in an episode of Kids in the Hall from 1989. Never mind, lets get back to the recipe. Pears paired with Brie paired with arugula and pear vinaigrette. What can I say, you can’t really go overboard with the pear puns. In your first winter CSA shipment, we sent you some nice red pears from Eastern Washington and lunchtime is a great please to incorporate them. Pears and Brie go together like… pears and brie of course!

1/2 Red Pear
2 Small Croissants
Chopped fresh sage
Orange infused olive oil
Your mission if you cheese to accept it.

Your mission if you cheese to accept it.

  1.  Preheat oven to 400 degrees or use your trusty toaster oven (That’s all I did)
  2.  Slice your croissants in half and place on a small baking sheet. Slice 1/2 of a pear into 1/8th” slices and last but not least, slice up some of your brie into 1/4″ slices.
  3.  Lightly drizzle the orange infused olive oil onto your sliced croissants (about 1tsp worth) then arrange your pears and cheese onto the bread. Lightly top with a little fresh sage.
  4. Pop the tray in your oven (or toaster over) for about 5 minutes or until the cheese is nice and melty. Serve with an Arugula salad with Citrus Pear Vinaigrette. For the vinaigrette recipe, please CLICK HERE.

    Almost there…

    Recipe by: Mirinda @ Boistfort Valley Farm