This brûléed pear burrata crostini is elegant and fancy, but it’s so easy to make! It’s sure to be a favorite appetizer at your holiday party this year.
Pear and burrata cheese are perfect crostini partners, but the layer of caramelized sugar on top of the pear really makes the recipe. It makes me want to get in the habit of brulee-ing everything. I already make these greek yogurt ‘creme brulees’ all the time and my most recent recipe for Bruleed Pear Burrata Crostini has sealed the deal. The possibilities of what are next are endless! Brûléed cheesecake? Or donuts? Brûléed cookies? YUM.
Don’t be intimidated by the kitchen torch. It’s a great tool to have on hand for everything from toasting marshmallows on top of desserts to broiling grapefruit. I started out with a basic butane kitchen torch (seen in these photos), but recently I upgraded to an Iwatani Torch that attaches to a butane can. This is the torch you typically see in restaurant settings and I like it for its even heat and better flame intensity control. Either one will work perfectly for this recipe.
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Brûléed Pear Burrata Crostini Recipe
Yields 30 crostini
This brûléed pear burrata crostini is elegant and fancy, but it's so easy to make! It's sure to be a favorite appetizer at your holiday party this year.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 baguette, sliced 1/4" thick
- 1/3 cup of olive oil
- Salt and pepper, to taste
- 2 pears, cored and thinly sliced
- Raw sugar
- 4 ounces burrata
- 1/3 cup chopped walnuts
- Special equipment:
- Kitchen Torch
- Brush both sides of baguette slices with oil and place on a parchment paper-lined baking sheet. Season with salt and pepper.
- Bake at 350 F until golden and toasted, about 15-20 minutes. Rotate pan once halfway to ensure even baking. Remove from oven and let cool on baking sheet.
- Arrange the pears on a heat safe surface. Sprinkle with raw sugar. Use the brûlée torch to evenly heat the sugar until it is caramelized into a golden crust.
- Pinch off pieces of burrata and spread them on each crostini.
- Top with a bruleed pear and walnuts.
Baguettes can be prepared ahead of time, but wait until serving to brûlée the pears. If they sit too long they will get soggy. Really though, there's no better way to impress your guests than with a little torch show!