BRUSCHETTA WITH PEAR, BRIE AND BALSAMIC 

COOKING TIME: 15 min  

SERVES: 1   

DIFFICULTY: easy 

INGREDIENTS  

1 whole-wheat baguette  

85 g Brie 

1 ripe pear  

1 tablespoon extra virgin olive oil   

8 sprigs fresh thyme, no woody stem pieces  

Fontana FORMIELLO Balsamic Glaze  

METHOD:  

• Cut baguette into 8 thin slices and arrange them on a baking sheet coated with extra virgin olive oil. Toast bread under grill until golden brown (3 minutes circa), turning slices halfway through. Remove from oven.  

• Reduce oven temperature to 400°F (180°C fan), slice Brie and place slices on the toasted bread. Arrange each bruschetta on a jelly-roll pan and bake for 3 minutes.   

• Thinly slice pear and arrange 3 to 4 slices on each toast. Top with a thyme sprig (or sprinkle with dried thyme), drizzle with balsamic glaze and serve.