Pear and brie french toast a different kind of bite-size appetizer

This is a different way to serve up a bite-size appetizer full of flavour and texture. Enjoy a rich double cream brie which contrasts perfectly with the slight crispness of the baguette slices.

Pear and Brie French Toast

Half baguette

3 eggs

45 ml (3 tbsp) 5 per cent light cream

30 ml (2 tbsp) chopped fresh chives

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1 ml (1/4 tsp) each salt and pepper

Pinch curry powder

10 ml (2 tsp) butter

1 ripe but firm Bartlett pear, cored and sliced

100 g double cream brie

Fresh chives, for garnish

Slice baguette on diagonal into 1-cm (1/2-inch) thick slices to get 12 slices; set aside.

In a shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.

In a large non-stick skillet or griddle, melt butter over medium-high heat and pan-fry baguette slices, in batches if necessary, for about 4 minutes, turning once, or until golden. Repeat with remaining baguette slices.

Place baguette slices on foil-lined baking sheet and top with pear slices and brie. Place pan about 15 cm (6 inches) from broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.

Makes 12 pieces.

Source: Egg Farmers of Ontario, http://www.eggfarmersofontario.ca