Issue link: https://www.cominghomemag.com/i/1511329
Pear & Pomegranate Crostini Serves 6 INGREDIENTS 1 baguette, sliced into ½-inch pieces 2-3 Tbsp olive oil 1 Tbsp butter 2 large pears, peeled & diced ½ tsp cinnamon ¼ cup maple syrup ½ tsp balsamic vinegar 1 cup pomegranate arils 6 oz cinnamon cream cheese DIRECTIONS 1. Preheat oven to 350°F. 2. Lightly brush both sides of the baguette slices with olive oil. Arrange on a parchment paper-lined baking sheet and bake for 6-9 minutes, until golden and crispy. 3. Meanwhile, melt butter in a skillet over medium heat. Add pears, cinnamon, and maple syrup, and sauté for 3 minutes. Stir in balsamic vinegar and pomegranate arils. 4. Generously spread cinnamon cream cheese on prepared baguette slices. Spoon fruit mixture on top and serve immediately. Bacon-Wrapped Stuffed Dates Serves 8 INGREDIENTS 16 dates 6 oz blue cheese ½ cup whole walnuts 8 slices bacon, halved 1/3 cup honey DIRECTIONS 1. Preheat oven to 400°F. 2. Slice dates lengthwise on one side to create an opening and remove the pit. 3. Stuff dates with a small amount of blue cheese and 1-2 walnuts. Wrap each date in bacon and place on a parchment paper-lined baking sheet. 4. Drizzle with honey and bake for 20 minutes or until bacon is crispy. Cranberry Baked Brie Serves 8 INGREDIENTS 2 cups cranberries 1 Tbsp orange zest ¼ cup orange juice ¼ cup lemon juice ¼ cup maple syrup 1 pinch salt 1 sheet frozen puff pastry, thawed 8 oz wheel brie cheese ½ cup pecans, lightly toasted & chopped 1 egg, beaten raw sugar crackers or bread (for serving) DIRECTIONS 1. Preheat oven to 425°F. 2. Combine cranberries, orange zest, orange juice, lemon juice, maple syrup, and salt in a saucepan and bring to a gentle boil. Simmer for about 10 minutes, until the mixture becomes jam-like, and remove from heat. 3. Lay the puff pastry on a parchment paper-lined baking sheet. Place the brie wheel in the center. 4. Spread cranberry sauce and pecans on top of brie. Carefully fold the corners of the puff pastry over the brie, brush with beaten egg, and sprinkle with sugar. 5. Bake for 20-25 minutes, until the pastry is golden-brown. Serve with crackers or bread. COMING HOME MAGAZINE 23