Pear, Brie and Lemon Crostini

pear brie lemon 2.jpg

A taste of summer hit DC this weekend. With high temperatures topping the mid 80′s and decks dotted with sunbathers, I couldn’t help but get in the summery mood. E. and I took a break from the cross country planning, apartment showing, car buying hecticness and exhaustion that has recently overtaken our every thought to slow down a little.

Sliced BrieWe poured ourselves the perfect drink (Pimms Cups, with a little hit of Jack Daniels), and munched down some of the odds and ends I put up on some toasted bread. It started with some brie…

pear for crostini.jpgTopped with some pear and a little lemon zest. And the perfect afternoon snack was born, and readily consumed. Goes really well with a Pimms Cup too.

pea brie lemon crostini.jpgPear, Brie and Lemon Crostini


1/4 pound of brie cheese
1/2 of a ripe pear ( I used Bartlett)
zest of 1/2 lemon
4 slices of white bread (Italian loaf here)
salt and pepper
drizzle of olive oil


Drizzle some olive oil of the bread and toast until golden brown.

Layer the toast with brie, and set under the boiler until the cheese starts to melt.

Season with salt and pepper. Add the pear and the zest of lemon.

Stuffed Poblano Chilies

This is my first post as an occasional contributor to KitchenThymes and as with future offerings, this one reflects an element of my philosophy of cooking: recipes should be one’s own. This recipe allows for a great deal of flexibility in ingredients and depending upon your imagination can be served at any time of day: all you need are the chilies and the right amount of delicious stuffing.  It can easily be tailored to your tastes and dietary preferences and can become vegetarian or vegan (although the cheese binds the stuffing nicely).  What follows is the “core” recipe with ideas for substitutions and their preparation at the end. Continue reading