Brie and Pears

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Credit: ACF Triad Chapter North Carolina

From the Chef

“Removing the butter from the original recipe greatly reduces the amount of total fat, and more specifically, saturated fats. This also reduces the total cholesterol content.

“Substituting spreadable light Swiss cheese for Brie also reduces total fat, saturated fat, and cholesterol.

“Reducing the amount of dijon mustard used in the original recipe helps to lower the sodium content and to counteract the slight increase that comes from using the spreadable light Swiss cheese instead of Brie.

“Adding strawberry fruit spread increases the contrast between sweet and rich without adding extra fat, and the small amount of Dijon provides enough tartness to compliment the dish.”


8 ounces brie
3 ounces butter, softened
1 each French baguette, sliced
1 ounce Dijon mustard
16 slices pear, seeded and sliced

Modified Recipe:
1 multigrain baguette, diagonally cut into 16 slices
8 ounces spreadable light Swiss cheese wedges, cut into 16 pieces
1 pear, cut into 16 slices
3 tablespoons strawberry fruit spread
½ teaspoon Dijon mustard


1. Place sliced bread on sheet pan in 350°F oven until toasted.

2. Remove and cool.

3. Slice brie into ½ ounce pieces.

4. Whip together butter and mustard, spread on toasted bread slices.

5. Top with Brie slice and pear slice.

Modified recipe directions:
1. Preheat oven to 350°F.

2. Place bread slices on a baking sheet lined with
parchment paper and top each slice with a piece of cheese. Bake until edges are golden brown and cheese is soft, not melted.

3. Top each slice with a pear slice.

4. Blend together fruit spread and mustard and drizzle over pears.


4 servings


Appetizer, Chef & Child

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Association of Nutrition & Foodservice Professionals