A guaranteed hit as an hors d'oeuvre or an after-dinner indulgence, these crostini are made with sweet brioche bread brushed with pumpkin seed oil, baked, and topped with pears, Stilton cheese, and pumpkin seeds.

A brioche loaf may be substituted for the rolls; in that case, cut it into ½-inch-thick slices. The pumpkin seeds may be replaced with coarsely chopped toasted walnuts.
Servings: Makes 6 servings
  • 6 brioche rolls
  • 1/3 cup pumpkin seed oil
  • 4 to 6 ounces Stilton cheese thinly sliced or crumbled
  • 3 green Comice or Anjou pears cut into thin wedges
  • 1/2 cup toasted pumpkin seeds
  • Directions
    Preheat oven to 375°. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.

    Arrange rolls on a serving tray. Top with pumpkin seeds, and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.


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