Apricot Ginger Teriyaki Glazed Baked Brie & Pear Crostini with Toasted Walnut-Arugula Pesto

Apricot Ginger Teriyaki Glazed Baked Brie & Pear Crostini with Toasted Walnut-Arugula Pesto

Sweet, savory, and elegant, these bite-sized crostini pair warm, gooey baked brie and thinly sliced pear with a bright walnut-arugula pesto and a glossy brush of Apricot Ginger Teriyaki Glaze. Perfect for parties or a cozy appetizer night, the glaze plays two roles here: finishing the crostini for shine and stirring into the pesto for an apricot-ginger lift.

Ingredients

• 1 small wheel (8 ounces) Brie cheese
• 1 baguette, sliced on the diagonal into 18-20 slices
• 2 tablespoons olive oil plus 1 tablespoon for brushing
• 1 ripe but firm Bosc pear, thinly sliced
• 1/3 cup toasted walnuts, roughly chopped
• 2 packed cups baby arugula
• 1 small garlic clove
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 3 tablespoons Apricot Ginger Teriyaki Glaze (Coo Moo Jams) divided (see note)
• Flaky sea salt and freshly ground black pepper to taste
• Optional garnish: microgreens or finely chopped chives

Equipment

• Baking sheet
• Food processor or small blender
• Small saucepan or microwave-safe bowl

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush both sides of the baguette slices lightly with 1 tablespoon olive oil. Arrange in a single layer on the prepared baking sheet and bake until golden and crisp, 8 to 10 minutes, flipping once halfway. Remove and cool slightly.
3. While the crostini bake, make the walnut-arugula pesto. In a food processor combine toasted walnuts, arugula, garlic, Parmesan, lemon juice, the remaining 2 tablespoons olive oil, and 2 tablespoons of the Apricot Ginger Teriyaki Glaze. Pulse until a coarse, spreadable pesto forms. Taste and season with salt and pepper. If it seems too thick, add a teaspoon of water and pulse again.
4. Place the Brie wheel on a small ovenproof dish or on a parchment-lined part of the baking sheet. Score the top rind lightly in a crisscross pattern. Bake the Brie for 10 to 12 minutes until just softened but still holding shape. Remove from oven.
5. While the Brie is warm, arrange pear slices on the crostini. Spoon a small dollop (about 1 teaspoon) of the walnut-arugula pesto onto each crostini over the pear.
6. Using a small spoon or brush, glaze the top of the Brie generously with the remaining 1 tablespoon Apricot Ginger Teriyaki Glaze. Return to the oven for 1 to 2 minutes to set the glaze and warm through. Remove.
7. Slice or spoon warm, gooey Brie onto each pesto-pear crostini. For a polished finish, warm 1 tablespoon Apricot Ginger Teriyaki Glaze in a small saucepan over low heat or 10 seconds in the microwave until pourable, then lightly brush or drizzle a thin line across each crostini so every bite has that glossy apricot-ginger lift.
8. Scatter chopped toasted walnuts over the crostini, finish with a pinch of flaky sea salt, freshly ground pepper, and microgreens or chives if using. Serve immediately while the Brie is warm and the glaze is shiny.

Notes

• Make the walnut-arugula pesto ahead and refrigerate up to two days. Bring to room temperature and stir in a teaspoon of water if thick.
• For a nut-free option swap toasted sunflower seeds for walnuts and increase the arugula to 2 1/2 cups.
• This recipe showcases two creative uses of Apricot Ginger Teriyaki Glaze: folded into a savory pesto to add brightness and brushed/drizzled over warm Brie and crostini for aroma, shine, and a sweet-savory finish.
• Leftovers are best the same day. Store components separately and assemble just before serving.

Product used: Apricot Ginger Teriyaki Glaze