Pear and Bruleed Brie

Ingredients

• 1 pear, cut into thin slices
• Squeeze of lemon juice
• 2 teaspoons, chopped thyme + more for garnish
• 1 200g round of brie
• ¼ cup granulated sugar
• Salt and pepper

Directions

1. Keep the brie in the fridge until ready to cut, assemble and serve. Its important it stays cold up to the last minute to make cutting it easier.
2. Toss the pear with the lemon juice, thyme. Season with a bit of salt and pepper.
3. Lay one or two pieces of pear on a crostini (recipe here).
4. Remove the brie from the fridge. Slice the brie across the round into long ⅓-inch slices. Cut each slice into halves or thirds, depending on how big the crostini are.
5. Top each pear with a piece of brie.
6. Top each piece of brie with ¼-½ teaspoon of granulated sugar. Use a hand held blow torch to brulee the sugar until golden brown. Garnish with a thyme sprig. Serve