What happens to you when you whisper the words holiday canapé to yourself? In my mind, this gallant suggestion of syllables transforms me into someone wearing lace and silk, someone with perfectly coiffed (yes, coiffed) hair, someone gliding in and out of velvet-appointed drawing rooms with crystal champagne glass in hand, someone who knows just how to be. These baked brie, rosemary, and caramelized pear canapés are the fast, easy, and effortlessly elegant embodiment of that crystalline fantasy.
Intended to disappear in quick order off an hors d’oeuvres table or passed appetizer tray, these bites have a double layer of baked brie sandwiched between and atop the rosemary infused flatbread. A subtle olive oil flavor adds complexity to the bread.
I topped these bites with my winter favorites: Maple caramelized pears and maple rosemary roasted pecans. These flavors come together to create something like true holiday magic.
Insider tip: Make double (or heck, even triple) the amount of pecans called for—they make for a stellar bowl of nuts to snack on throughout the night (or day). I’m even going to make some as holiday gifts this year, seeing as my father inhaled an entire gallon ziplock bag of them in about an hour flat last season. You’ve been warned—they’re addictive.
Almost as addictive as these baked brie Flatout canapés! Enjoy, my loves, and know I’ll be thinking of you swishing around your velvet-adorned drawing rooms in silk and lace evening gowns, champagne and canape in hand.
BAKED BRIE, ROSEMARY & CARAMELIZED PEAR CANAPÉS.
Ingredients
caramelized pears
- 1 medium pear cored and thinly sliced
- 1 teaspoon olive oil
- 1 teaspoon maple syrup
- 1 pinch sea salt
maple rosemary pecans
- 1/3 cup pecan halves
- 2 teaspoons maple syrup
- 1 teaspoon fresh rosemary leaves
- 2 pinches flaky sea salt like Maldon
additional canapé ingredients
- 1/3 pound brie
- 2 sheets Flatout Rosemary & Olive Oil Flatbread
- fresh rosemary leaves for garnish
- flaky sea salt for garnish
- olive oil for garnish
Instructions
- Preheat oven to 375º. Cut flatbread into uniform squares about 2-inches wide—you’ll use 2 for each canapé (you’ll end up with some scraps after cutting into squares—you can snack on them or discard).
caramelized pears
- Heat 1 teaspoon maple syrup, 1 teaspoon olive oil, and sea salt in a cast iron skillet over medium-high heat. When it begins to sizzle, add pear slices. Let caramelize on one side for 1-2 minutes, then, when nicely browned, flip and cook another 1-2 minutes until caramelized as desired. Remove from heat and transfer pears onto a plate. Set aside.
maple rosemary pecans
- Toss pecans in 2 teaspoons maple syrup, rosemary leaves, and sea salt, coating evenly. Spread in an even layer on baking sheet. Bake 5 minutes, until golden brown and bubbling. Remove from oven and use a spatula to toss in caramelized maple mixture. Let cool.
canapé assembly
- As shown above, give the bottom and top Rosemary & Olive Oil flatbread square layers of each canapé a good shmear of brie. Rotate top layer 45º over bottom layer, creating an 8-point canapé star.
- Place brie shmeared flatbread canapé stacks on parchment-lined baking sheet and bake 7 minutes, until cheese has melted and flatbread is golden brown.
- Remove from oven, top with 1-2 caramelized pear slices, 1-2 maple rosemary pecans, a few leaves of fresh rosemary, a gentle sprinkle of flaky sea salt, and a drizzle of olive oil. Serve immediately.
