- Labor Day
Baguette Slices with Brie and Pear
- 16 thin slices French baguette
- 1 pound brie
- 1 perfectly ripe pear, cored and thinly sliced
- ¼ cup honey
- Salt and freshly ground pepper
This appetizer is trés Français. It is best when the brie is ripe and left at room temperature for at least 2 hours. Put a dribble of honey on it with a crack of pepper.
Lay the bread slices on a tray or baking sheet. Spread each slice with a spoonful of brie, a slice of pear, and a dollop of honey. Sprinkle salt and pepper on top, and serve at room temperature.