Godminster Recipes: Brie and Pear Bruschetta

Brie and Pear Bruschetta

With thanks to Ian Alexander at Cru Events & Camp Kerala and Joseph Bishop for photography

Fantastic as a fresh starter for your dinner party or simply a delicious snack! 


pear and brie bruschetta

Serves 4

150g caster sugar
1 lemon
1 cinnamon stick
1 star anise
Large glass of red wine
250ml water
2 peeled conference pears
200g brie
1 Foccacia or ciabatta bread
80g walnuts
Sea salt & ground black pepper
Drizzle of olive oil
2 tablespoon of honey
Small bunch baby watercress
Small clove of garlic

For the poached pears

Take the caster sugar and place in a heavy-bottomed saucepan, add a splash of water just enough to cover the sugar. Then cook over a medium heat, without stirring until a golden caramel is achieved.  At this point pour (Very carefully, as the caramel is extremely hot) the wine and water into the pan.  Stir until all of the sugars have dissolved, add the cinnamon stick, star anise and then the peeled pears.  Return the pan to the heat and poach the pears until softened (approx. 10 minutes) Allow the pears to cool in the pan. Then slice the pears, removing the seeds and stalk with the knife.

For the bruschetta

Slice the bread, creating thin rectangular pieces.  Drizzle with olive oil and season with salt and pepper.  Place on an oven tray in a medium oven, cook until crisp and golden.

For the candied nuts

Take the walnuts and place onto an oven tray.  Drizzle with the honey and a sprinkle of salt, mix to ensure a good coating and cook in the oven will the nuts are nicely toasted.

To serve

Take the toasted bread, lightly rub the bread with the peeled garlic clove and place onto the plate. Then tear pieces of brie on top, followed by the slices of pear.  Sprinkle on top the candied walnuts and season.  Decorate with the watercress and finish with a touch of olive oil.

Enjoy - and let us know on Twitter or Facebook if you try this recipe out for yourself!

Liked this recipe? Click here to read more in the Godminster Recipe Page.