Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Arrange the bread in one layer and toast for about 4–5 minutes, until lightly crisp. Remove the tray, leaving the oven on.
- Cut the chilled brie straight across into thin slices, about ⅛ inch thick. Leave the rind on. Cut the pears crosswise into broad rounds, about 7–8 slices per pear, keeping the peel. Remove seeds and any firm core from the rounds.
- Melt the butter in a large nonstick skillet over medium-low heat. Add the pears in one layer without crowding. Drizzle with the measured honey and sprinkle with thyme. Cook for about 4–5 minutes per side, until lightly golden and tender enough to bite through while still holding their shape. Work in batches if needed.
- Arrange brie over the toasted bread, covering most of each slice. When the pears are nearly ready, return the tray to the oven for about 3–4 minutes, just until the brie softens and begins to melt. Watch closely so it does not run off the bread.
- Top each warm brie toast with a pear round; trim or halve larger rounds to fit smaller baguette slices. Finish with chopped walnuts, a few thyme leaves and a light drizzle of extra honey if desired. Transfer to a platter and serve promptly.
Notes
Bread and yield: The number of pieces depends on the size of the loaf and pears.
Timing: Allow extra time if the pears need more than one skillet batch. Melt the brie near the end so it is warm when served.
Make ahead: For the crispest result, keep the components separate and assemble close to serving.
Walnuts: Omit for guests who avoid nuts and use clean utensils to prevent cross-contact.
Storage: Refrigerate leftovers promptly in a covered container for up to 3 days. The bread will soften. Reheat refrigerated leftovers to 165°F; do not rely only on the cheese looking melted.