Baked hasselback pears stuffed with brie and garnished with chopped pistachios, coconut sugar and flaky salt makes for a perfect sweet/salty combination that works for large parties as an appetizer or dessert! Pairs well with crackers and a charcuterie board.
Ingredients
4 pears, sliced in half lengthwise and hassselbacked (small ⅛" slits across back of pear)
1-2 tbsp olive oil
½ cup brie sliced into small ⅙" thin pieces (just thin)
⅓ cup shelled chopped pistachios (roasted, salted)
2 tbsp coconut sugar
Maldon Salt for sprinkling
Instructions
Preheat your oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Next place your pears onto baking sheet, and drizzle with 1 - 2 tbsp of olive oil
If your pears are completely ripened and soft add about 3 slices of brie to each pear. Scatter brie in between slices.
Place into oven for about 25 minutes, pears will be juicy and brie will have melted more into the slices.
Remove from oven and sprinkle pears evenly with chopped pistachios, sprinkling of coconut sugar and maldon salt.
Serve immediately either by itself or paired with a charcuterie board and crackers.