Ingredients:

  • 3 medium pears (such as Bosc or Anjou), peeled, cored, and diced (approximately 600g / 1.3 lbs)
  • 1 medium red onion, finely diced (approximately 150g / 5 oz)
  • 1/2 cup (120ml / 4 fl oz) apple cider vinegar
  • 1/4 cup (50g / 1.75 oz) granulated sugar
  • 1/4 cup (60ml / 2 fl oz) water
  • 1/4 cup (30g / 1 oz) chopped walnuts
  • 1 tablespoon (15ml) grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1/2-inch (1.25 cm) thick rounds
  • 4 tablespoons (60ml) olive oil
  • 8 ounces (225g) brie cheese, rind removed, sliced
  • 2 tablespoons honey, for drizzling
  • Fresh thyme sprigs, for garnish (optional)

Instructions:

  1. Combine pears, red onion, apple cider vinegar, sugar, water, ginger, cinnamon, cloves, red pepper flakes (if using), salt, and pepper in a large saucepan.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30-40 minutes, or until the pears are tender and the chutney has thickened. Stir occasionally to prevent sticking.
  3. Stir in chopped walnuts during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
  4. Remove the chutney from the heat and let it cool completely. For best flavor, chill in the refrigerator for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil.
  6. Arrange the baguette slices on a baking sheet and bake for 5-7 minutes, or until lightly golden brown.
  7. Top each toasted baguette slice with a slice of brie cheese and a spoonful of chilled pear and walnut chutney.
  8. If desired, return the assembled crostini to the oven for 1-2 minutes, just until the brie is slightly softened.
  9. Drizzle the crostini with honey and garnish with fresh thyme sprigs (if using). Serve immediately.