Lunch: Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil

Recipe by Rori Trovato A guaranteed hit as an hors d'oeuvre or an after-dinner indulgence, these crostini are made with sweet brioche bread brushed with pumpkin seed oil, baked, and topped with pears, Stilton cheese, and pumpkin seeds.

Ingredients

6 brioche rolls
1/3 c. pumpkin seed oil
4 to 6 ounces Stilton cheese
3 green Comice or Anjou pears
1/2 c. Toasted pumpkin seeds

Instructions

Preheat oven to 375 degrees. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.
Arrange rolls on a serving tray. Top with pumpkin seeds and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.

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