Brie With Roasted Pear And Thyme

1. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F

2. Peel and core pears, then slice 1/4 inch thick.

3. Lay on a generously buttered baking sheet in a single layer.

4. Roast in oven for 15 minutes.

5. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown.

6. Arrange pear slices overlapping in a circle overtop Brie.

7. Refrigerate, uncovered, for up to half a day.

8. When ready to serve, heat in a preheated 350°F oven 10 to 12 minutes or until softened.

9. Sprinkle with thyme and serve with slices of fresh baguette or water crackers.

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Nutrient	Quantity
Total fats	8.2662 g
Protein	6.9796 g
Carbohydrates	43.1628 g
Energy	255.905 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0987 g
Water	249.8569 g
Aspartic acid	0.6767 g
Calcium, Ca	83.844 mg
Lutein + zeaxanthin	123.2 g
Fiber, total dietary	8.904 g
Carotene, beta	87.3675 g
Niacin	0.5877 mg
Vitamin A, RAE	55.937 g
Arginine	0.2364 g
Riboflavin	0.2277 mg
Fatty acids, total saturated 20:1	0.0028 g
Glutamic acid	1.3277 g
Sodium, Na	181.2655 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2911 g
Total lipid (fat)	8.2662 g
Manganese, Mn	0.1715 mg
Fructose	17.976 g
Proline	0.7559 g
Fatty acids, total saturated 16:0	2.39 g
Fatty acids, total saturated 8:0	0.0849 g
Sucrose	1.988 g
Choline, total	18.6459 mg
Sugars, total	27.4276 g
Serine	0.3731 g
Fatty acids, total saturated 10:0	0.1911 g
Fatty acids, total saturated 18:0	0.8257 g
Vitamin B-6	0.1534 mg
Selenium, Se	4.3908 g
Ash	1.7127 g
Vitamin D	5.67 IU
Fatty acids, total saturated 18:1 undifferentiated	2.0887 g
Pantothenic acid	0.3393 mg
Phenylalanine	0.3591 g
Copper, Cu	0.2439 mg
Betaine	0.56 mg
Thiamin	0.0542 mg
Retinol	49.0455 g
Methionine	0.1734 g
Iron, Fe	0.925 mg
Carbohydrate, by difference	43.1628 g
Phosphorus, P	88.594 mg
Folate, total	38.7475 g
Tocopherol, gamma	0.084 mg
Fatty acids, total saturated 4:0	0.1599 g
Alanine	0.2827 g
Cholesterol	28.35 mg
Valine	0.4324 g
Fatty acids, total saturated 18:2 undifferentiated	0.4072 g
Glycine	0.1489 g
Carotene, alpha	2.8 g
Glucose (dextrose)	7.28 g
Fatty acids, total saturated 14:0	0.8693 g
Zinc, Zn	0.9837 mg
Isoleucine	0.3232 g
Fatty acids, total saturated 12:0	0.1435 g
Fatty acids, total polyunsaturated	0.5059 g
Leucine	0.6043 g
Tocotrienol, alpha	0.056 mg
Vitamin A, IU	313.848 IU
Folate, DFE	38.7475 g
Tryptophan	0.0987 g
Vitamin C, total ascorbic acid	14.6016 mg
Phytosterols	22.4 mg
Fatty acids, total saturated 6:0	0.0916 g
Tyrosine	0.3458 g
Vitamin B-12	0.4678 g
Vitamin K (phylloquinone)	12.972 g
Fatty acids, total saturated	5.0048 g
Histidine	0.2086 g
Fatty acids, total monounsaturated	2.5082 g
Threonine	0.2462 g
Folate, food	38.7475 g
Vitamin D (D2 + D3)	0.1418 g
Cryptoxanthin, beta	5.6 g
Vitamin D3 (cholecalciferol)	0.1418 g
Vitamin E (alpha-tocopherol)	0.404 mg
Magnesium, Mg	27.83 mg
Lysine	0.5744 g
Potassium, K	377.636 mg
Cystine	0.0379 g
Fluoride, F	6.16 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pear	2	159.6	42.644	0.392
thyme	2 teaspoons	1.616	0.3912	0.0269
brie	1	94.689	0.1276	7.8473