Roasted Walnut Oil Bruschetta

This Recipe Uses:

1/2 Pound Thinly Sliced Prosciutto, Cut into Two Inch Squares

1/2 Pound Brie, Cut into Thin Wedges

2 Pears, Core, Quartered and Cut Lengthwise in Thin Slices

3 Tablespoons Midtown Olive Oil Roasted Walnut Oil

1 Baguette

Serves 6 to 8 as an appetizer.

Cut the baguette into thin slices across. Cover each piece of baguette with a piece of proscuitto, a piece of pear and a wedge of the brie. Toast under a broiler or in a toaster oven until the cheese is golden brown. Remove and drizzle with walnut oil. Serve hot.

Print This Recipe