{"id":2016,"date":"2008-12-07T12:05:25","date_gmt":"2008-12-07T16:05:25","guid":{"rendered":"http:\/\/foodembrace.com\/?p=2016"},"modified":"2008-12-07T12:05:25","modified_gmt":"2008-12-07T16:05:25","slug":"pear-and-brie-crostini","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/12\/pear-and-brie-crostini\/","title":{"rendered":"Pear and Brie Crostini"},"content":{"rendered":"
\"Cranberry<\/a>

Cranberry Sauce<\/p><\/div>\n

I am a lover of cheese, but I’m not a lover of all cheese. Blue cheese or anything that has a mold as an ingredient is not something I really want to eat. Stinky cheeses and sheep’s milk cheese are also not cheeses I care for much.<\/p>\n

This may surprise you, but brie is also not a cheese I care for too much. I know people love it but for me, brie basically tastes like what an old musty basement would taste like if you could spread it on a cracker and serve it during cocktail hour.<\/p>\n

However I can appreciate the creamy perfection of this cheese and how when melted, it envelops everything it touches. I have discovered that I like and enjoy brie when something sweet is accompanying it.<\/p>\n

Because brie is a cheese that almost everyone else on the planet loves and it shows up often during the holidays, I wanted to create a recipe that could be served as an appetizer. Something other than brie en croute because let’s face it, that is an old worn out technique. I also wanted something where the color would stand out and incorporated classic fall\/winter flavors. Pear and Brie Crostini is the answer.<\/p>\n

Andrea’s Pear and Brie Crostini<\/strong><\/p>\n