Alouette^® Brie Toasts with Pear and Chocolate Wine Sauce Recipe

½ cup red wine
4 tbsp. sugar
2 tbsp. chopped bittersweet chocolate
1 loaf French bread, sliced into 40 slices
¼ cup olive oil
1 pkg. (13.2 oz.) Alouette Baby Brie, Original
4 tbsp. almonds, finely chopped
¼ tsp. allspice
2 ripe pears, peeled and finely diced

Preheat oven to 350º F.

Combine wine and sugar in a non-reactive saucepan and reduce over medium heat for 10 minutes.

Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.

Brush bread slices with olive oil and broil until golden brown on both sides. Cool.

Cut wheel of Alouette Baby Brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on a chilled plate.

In a small skillet, over medium heat, toss the chopped almonds until golden brown.

Remove from heat, add allspice and blend. Set aside to cool.

Peel and finely dice pears.

Assembly:

Place the French bread slices on a cookie sheet. Spread a ½ teaspoon of the chocolate wine sauce on each slice. 

Divide the minced pear equally among the slices.

Lay a slice of Alouette Baby Brie on top of each “crouton” and sprinkle with toasted almonds.

Heat in oven for 5 minutes.