We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Brie with Roasted Pear and Thyme
Holiday 2001
Roasted pears put a sweetly fresh spin on a perennial cocktail-party favourite.
Serves 8 to 10
One 6-inch (15-cm) round of Brie, about 17 oz (550 g)
2 almost ripe pears
1 to 2 tsp (5 to 10 mL) finely chopped fresh thyme
1. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F (220°C).
2. Peel and core pears, then slice ¼-inch (1-cm) thick. Lay on a generously buttered baking sheet in a single layer. Roast in oven for 15 minutes. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown. Arrange pear slices overlapping in a circle overtop Brie. Refrigerate, uncovered, for up to half a day.
3. When ready to serve, heat in a preheated 350°F (180°C) oven 10 to 12 minutes or until softened. Sprinkle with thyme and serve with slices of fresh baguette or water crackers.
Serves 8 to 10
