Focaccia with Spiced Pears, Pesto and Brie
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A sweet and savory French toast? Not quite. This cheesy, fruity focaccia with pesto and melt-in-your-mouth onions defies definition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
20 ounces focaccia bread
1 recipe Pistachio Mixed Herb Pesto
1 recipe Onion Confit
1 recipe Spiced Pears and Mulled Wine Syrup
3.5 ounces brie, rind removed and cut or torn into several small pieces
Instructions
1. Preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper.
2. Cut the top crust (about 1/8 inch) off the focaccia. This makes a better surface for the toppings, and in some cases, will remove the salt that’s been sprinkled on the top.
3. Spread the pesto over the bread.
4. Spread the onion confit over the pesto.
5. Place pears face down on top of the onion confit.
6. Sprinkle the pieces of brie over the top.
7. Bake for 10 minutes to warm through.
8. Broil for 5 to 6 minutes or until cheese is golden brown.
9. Cut focaccia into 8 pieces. Serve each piece drizzled with 1 tablespoon warm mulled wine syrup.
Notes
I’m lucky enough to have a local baker making sourdough focaccia, which is what I used but traditional focaccia works perfectly as well.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 440 calories
- Sugar: 28 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg