Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil

A guaranteed hit as an hors d’oeuvre or an after-dinner indulgence, these crostini are made with sweet brioche bread brushed with pumpkin seed oil, baked, and topped with pears, Stilton cheese, and pumpkin seeds.

Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil
6 brioche rolls/1 rustic baguette
1/3 cup(s) pumpkin seed oil
4 to 6 ounces Stilton cheese
3 green Comice or Anjou pears, cut into thin wedges
1/2 cup(s) toasted pumpkin seeds

Preheat oven to 375 degrees. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.
Arrange rolls on a serving tray. Top with pumpkin seeds and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.

Recipe and Photo courtesy of