The Ardent Epicure

An Ode to the Pleasures of Food

Quince Paste, Pear and Délice 
de Bourgogne Crostini

This simple yet elegant morning toast can be enjoyed alone or as
 an accompaniment to yogurt with fresh fruit, even your favorite style
of egg. Or perhaps as a starter to warm up a lovely Sunday brunch.
What ever your fancy, these will brighten your morning

Fruit and cheese is a favorite pairing of mine, and a long time classic.
As you may have guessed we are pairing our creamy cheese with
pears personal favorite. These sexy curvy beauties
are exceedingly delicious, most notably when covered in
melting gooey cheese...

The delightful Délice de Bourgogne is a French cow's milk cheese from
the Burgundy region. For these crostini we are using a triple-crème
cheese, but you can use any soft ripened cheese that you prefer.

We are also using quince paste, which is a thick jam made from
the quince fruit. The paste is slightly sweet with hints of tartness
and a floral aroma. You can substitute your favorite jam or
 jelly if quince paste is not available to you. I recommend a
cherry or other slightly tart jam if substituting,

What you will need:
1 baguette or flute of bread
Light olive oil for drizzle
Quince paste or jam of choice
1 pear, thinly sliced
Délice de Bourgogne, or
other soft ripened cheese

Let's get toasting:
Begin by thinly slicing bread and drizzle with a bit of olive oil.
Spread quince paste on each slice of bread, then layer with a thin slice
 of pear. Top with a slice or dollop of triple-crème and place in
a pre-heated oven at 350 degrees until cheese is melted.

And if you are a US resident don't forger to enter the giveaway for this
stunning 2012 Spice Foodie Calendar. To enter just leave a comment
here on this post. The giveaway is open until midnight Wednesday
December 14th PST. The winner will be announced Thursday December 15th.

Alisha ~ Magic of Spice

Add To Facebook Share with Twitter Stumble This Digg This Add To Add To Reddit Post to Google Buzz Share on Myspace Share with Windows Live Pin It

blog comments powered by Disqus