Crostini with Brie, Roasted Red Peppers, and Pear

Crostini with Brie, Roasted Red Peppers, and Pear
President Spreadable Brie


  • 12 thin slices of baguette, cut on an angle
  • 3 Tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 1 tub of PRÉSIDENT Spreadable Brie
  • ½ cup roasted red peppers
  • ½ pear, cored and thinly sliced
  • 2 Tbsp honey
  • Balsamic reduction, store bought or homemade (recipe follows), as needed
  • Fresh cracked black pepper
Balsamic Reduction
  • ½ cup balsamic vinegar
  • 1 Tbsp honey
  • Pinch salt and pepper

1. Combine all of the ingredients in a small sauce pot over medium heat.

2. Bring to a gentle boil and reduce by half.

3. Cool and store in the fridge until ready to use.


1. For the toasts (crostini): Preheat your oven to 375F.

2. Arrange the slices of baguette in a single layer on a cookie sheet and brush or drizzle each side with some extra virgin olive oil.

3. Bake in a preheated oven for 15 minutes, turning once, or until toasts are golden and crisp.

4. To assemble the crostini, spread 2 teaspoons (or more if you’re like me!) of PRÉSIDENT Spreadable Brie onto each toast and top with around 2 teaspoons of roasted red pepper and 1-2 thin slices of pear.

5. Arrange on a serving platter and drizzle honey and balsamic reduction over the crostini and finish with a bit of fresh cracked black pepper.


BAKING TIME: 15 Minutes
MAKES: 12 Crostinis