A challenge: so much leftover cheese from the weekend’s cheese party.
What to do? There are many, many options of course. But this week, I’m channeling the minimalist side in me and going for extra simple dishes that I can make while catching up on all the things that have fallen behind while I’ve been traveling.
That’s how I ended up eating these pear and brie toasts with honey for both lunch and dinner on Tuesday.
Creamy brie, fruity pears, and a drizzle of sweet honey all served upon an English muffin. But really, any sort of bread would do nicely here.
And because I strongly believe that reading the post describing the dish shouldn’t take longer than making the recipe itself, I’ll leave you with that.
Pear and Brie Toasts with Honey
Author: Vicky Cassidy
Recipe type: Main Dish, Appetizer
Prep time:
Total time:
Serves: 2 as meal, 8 as appetizer
Ingredients
- 2 whole wheat English muffins, or other bread of choice
- ¼ pound triple creme brie, room temperature
- 1 pear, sliced thin
- 1-2 sprigs thyme, leaves pulled off stems
- 1 teaspoon honey
Instructions
- Toast English muffins, then generously spread brie, top with a couple slices of pear, thyme leaves, and a little drizzle of honey.
- If serving as appetizer, use smaller pieces of bread or cut each piece in half.
1complicity
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