Hello Weekend, I am pleased as Punch to finally see you here. And this weekend is going to be so special, because I get to finally hang out with my girl-friends. Well, it’s going to be a virtual zoom hang out, nevertheless I am excited to see their lovely faces. We are in a socially distant mode but not in emotional isolation.
What we will do is chat, bring our own drinks and appetizer, and chat some more. When I think about appetizers, the first thing that comes to my mind is bruschetta. Bruschetta is such a wonderful accompaniment to wine or for that matter any cocktails or mocktails. And the bonus point is they are a breeze to make. Just toast some bread and top them with anything you feel like. This pear and brie bruschetta is just an idea, you can add your own to it. But the combination of fig preserve, sweet pears, creamy brie on toasted bread, topped with toasted walnuts is a pretty wonderful idea. Try it and you’ll come back to it again and again.
| Ingredients | |
|---|---|
 | A loaf of country french bread |
| Fig preserve |
| A wheel of French Brie |
| 2 pears (Bosc or D’Anjou) |
| ½ cup walnuts, chopped |
| 1 tablespoon butter |
| 1 tablespoon brown sugar |
| Instructions | |
|---|---|
| Preheat oven to 350 degree F |
| Slice the bread into ½ inch thick slices |
| Place them on a baking sheet and toast them in the oven for 5 minutes or until slightly brown |
| Take the pan out of the oven, and smear each toasted bread with fig preserve |
| Top with sliced brie then sliced pear |
| Put the pan back in the oven |
| Bake for about 10 minutes or until the Brie is melted |
| Meanwhile, toast the walnuts in butter and brown sugar |
| Take the pan out of the oven, sprinkle the toasted walnuts on top of bruschetta |
| Drizzle some honey (optional) and serve immediately |
Inspiration: Girls’ night in
