I am a big fan of contrasting flavours, finding that perfect balance between salty and sweet, vinegar and salt, fat and acid. When you bite into somthing that hits that harmony, all the tastes aligned, it’s heaven. If something is just sweet, I generally decline. But if it’s sweet with some acid or salt, I’m definitely going in for a bite.
I made these Crostini with that in mind. Creamy, lucious brie drapped over a salted crostini and topped with sweet & herbal honey/thyme roasted pears, fatty pine nuts and the ingredient that truly brings it all home, the Borettane Onions.
Borettane onions (from Boretto, Italy) are similar to a pearl onion and known for their flat, saucer-like shape. Often pickled in aged balsamic, they are juicy with an incredible sweet/sour flavour that -pop- when added to cheese boards, sandwiches, charcuterie or pizza. They make a killer topping or addition to a host of fatty/creamy dishes, cutting through the richness with their tangy sweetness and would be hella good with grilled beef or portabello dishes. When I opened the jar, my mouth started watering immediately. They smelled savory and rich at first, but on first bite they are sweet/sour heaven.
I received these Borettane onions from President’s Choice Black Label Collection as a part of their #PlayWithYourFood campaign. For the next few months they’ll be sending me two fun ingredients to play with each month and I’m tasked with experimenting and coming up with a fun recipe to share with you all. This month I recieved both the onions and the Hot Cherry Peppers. Both would make an enticing addition to a cheese board, but these peppers have plans for a pasta dish with lots of lemon, pepper, basil and Parmesan.
2 large pears, sliced in half & cored
2 tbsp olive oil
1 tbsp honey
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp fresh thyme leaves
1 small baguette, sliced thin (about 15-20 pieces)
1 200g wheel brie
6-8 President’s Choice Black Label Borettane Onions, sliced thin
1/4 cup toasted pine nuts
honey, for garnish
fresh thyme, for garnish
Preheat oven to 350.
In a small dish whisk together the olive oil, honey, salt/pepper and thyme leaves. Whisk well to combine. Rub down the pear halves with the honey-thyme mixture. Place on a parchment lined cookie sheet and bake for 30 minutes or until browned and soft. Let them cool until yoou can comfortably handle them, then slice into 1/2″ strips lengthwise.
Once pears come out, place baguette slices on a clean cookie sheet and drizzle with olive oil and a sprinkle of salt. Bake for 5-6 minutes or until golden and crisp. Watch closely so you don’t burn the bread.
Top crostini with a slice of the brie and follow with 1-2 pear slices, a few thin onions and a sprinkle of pine nuts. If you like, a drizzle of honey and some fresh thyme on top make them extra special. Enjoy warm or at room temperature.
Disclaimer: I am part of the #PlayWithYourFood Campaign sponsored by Presidents Choice Black Label and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.