Since I can never get enough wine and cheese in my life, I present to you a super simple crostini appetizer recipe featuring cheese, paired with Georges Duboeuf Beaujolais Nouveau Wine!
I have to give props to my friends at Shade Hotel in Manhattan Beach for the idea for this recipe.
This sandwich is sweet, buttery and it comes with a warning: this will become your favorite grilled cheese sandwich ever!
Ingredients (makes 10 mini sandwiches)
- 1/2 sourdough baguette
- 4 tbsp butter
- 1 large pear (peeled and sliced)
- 1 tbsp brown sugar
- 3 oz brie cheese
Start by placing 2 tbsp of butter in a large skillet over medium heat. Once butter has melted add the sliced pears to the skillet.
Then add the brown sugar to the pears.
Cook for 5 minutes or until pears are caramelized.
While the pears are caramelizing begin thinly slicing the baguette and brie cheese.
Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.
When the pears are ready place them on top of the brie cheese.
Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.
After both sides are the perfect shade of golden brown, place on a plate and get ready to chow down!
Now lets take a closer look at this amazing little sandwich of cheesy delight!
Oh yeah, I want a bite!
My mouth is watering just looking back at these pictures!!
These sandwiches make for really fun little party appetizers or you can make a small plate of them for a decadent, cheesy lunch!
♦ Gluten Free Option: Use a gluten-free baguette instead of sourdough to make this recipe gluten-free.
♣ Vegetarian Option: This recipe is vegetarian.