Grilled Cheese with Dried Cranberries, Caramelized Pears and Toasted Walnuts
2/3 cup dried cranberries
3/4 cup walnuts
2 pears, diced (I used an organic bosc pear and a green bartlett pear. I found the organic variation to be bitter. Go for the bartlett!)
1 french baguette, cut into 1/4 inch pieces
1 wedge double cream brie cheese
2 tablespoons of butter and 1 tablespoon of sugar to carmelize the pear
Preheat oven to 350 degrees.
In a small saucepan over low-medium heat, melt the butter. Once the butter is melted, add the sugar. (Carmelization typically calls for brown sugar but you can use brown or white)
Add the diced pears to the butter and sugar for 3-4 minutes (Just enough time to soften them)
Remove the pears from the saucepan and combine with the walnuts and dried cranberries.
Chop up the PWC mixture into small pieces, or put it into a food processor and pulse to chop.
Lay the baguette slices on a baking sheet.
Spread the brie on half of the slices.
Top the brie slices with the PWC mixture.
Bake at 350 degrees for about 8 minutes (This toasts the walnuts and melts the cheese)
Make mini sandwiches by placing the plain baguettes on top of the brie PWC baguettes.
Serve and enjoy! If you're lucky, you'll have some PWC mix left over. It's great by the spoonful.
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