Back in April, Salt Lake Magazine asked me if I would contribute a few honey recipes for the Best of the Beehive issue. Of course I said yes, I was thrilled when I received the invitation. The issue is “hot off the press” and on newsstands in Utah right now. I know not everyone lives in Utah, so I am sharing a “behind the scenes” post today. Because I love you all so much, I am also sharing my grilled pear, brie, and honey crostini with fresh rosemary recipe that is featured in the magazine.
Utah is known as the “Beehive” state. Our state insect is the bee and the beehive is also the official state seal. I am not a honey connoisseur, but I know Utah’s honey is top notch. I had a lot of fun creating honey recipes for the magazine.
We did a few test runs with the recipes and even invited family and friends over to sample. We decided to submit our three favorite honey recipes: Grilled Pear, Brie, and Honey Crostini with Fresh Rosemary, Grilled Salmon with Honey-Orange Glaze, and Honey Yogurt Cake with Fresh Berries and Whipped Cream.
The photo shoot was at Heidi Larsen’s house-Salt Lake Magazine’s Senior Art Director. She let us use her gorgeous kitchen for the shoot. We prepared and prepped the food for the shoot and let Heidi work her magic. She is an amazing photographer with fantastic style…and she has the cutest dogs. We had a wonderful day in the kitchen.
I didn’t see any of the photos until Josh brought the magazine home on Monday night. I am very pleased with the outcome. It is still kind of weird seeing myself and my recipes in a magazine, but I love it. Thanks Salt Lake Magazine for featuring my recipes. Also, a big thank you to Heidi for letting us post your stunning photos on our blog. We really enjoyed working with you.
If you live in Utah, make sure you pick up a copy today. The entire issue is a must read! You can find all three of my recipes in the magazine, but today I am sharing the grilled pear, brie, and honey crostini with fresh rosemary recipe. It is one of my favorite appetizers. This crostini is perfect for entertaining-everyone loves it.
You can follow Salt Lake Magazine on Facebook-they posted some photos of us on their page.
Grilled Pear, Honey, and Brie Crostini
- 1 French baguette sliced 1/2 inch thick
- Brie cheese thinly sliced, rind removed
- 2 pears halved, cored, and thinly sliced
- Fresh rosemary finely chopped
- 1. Preheat the oven to 400 degrees. Place the baguette slices on a large baking sheet. Place one slice of cheese on each baguette slice. Bake slices in the oven for 5-7 minutes or until the brie is melted.
- 2. While the baguette slices are baking, brush the pear slices with honey and grill on each side until soft.
- 3. Place a slice of pear on top of each cheesy baguette slice. Drizzle with honey and garnish with fresh rosemary.
If you like this crostini recipe, you might also like:
Grilled Cheese and Pear Sandwich with Red Onions and Fresh Rosemary from Two Peas and Their Pod
Warm Garlic Brie Crostini from Real Simple
Roasted Garlic, Brie, and Grape Crostini from Epicurious