Mustard Roasted Pears with Brie and Pistachio

• 4 tbsp Honey Mustard
• 2 tbsp EVOO
• 2 tsp lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp cracked pepper
• 4 ripe Concorde pears
• 4 oz brie, sliced into 8 slices
• 2 tbsp honey
• 1/2 c roasted pistachios, coarsely chopped
• Watercress, pea sprouts, or arugula for garnish

Preheat the oven to 425 F and line a baking sheet with parchment paper.

In a small bowl, whisk together the mustard, Extra Virgin Olive Oil, lemon juice, salt and pepper.

Halve pears lengthwise and carefully scoop out the core. Create a flat surface for the pear to rest, sliced side up, by slicing a small piece off the rounded side.

Use a basting brush to generously smother all sides of the sliced pear in mustard glaze.

Arrange on the parchment paper, cored side down and roast 30 minutes. Check half way through and add more glaze.

Gently flip the halved pear so now it is cored side up and place the brie into the hollowed out center.

Bake for another 5 minutes, or until the brie has nicely melted.

Remove from the oven and drizzle with honey and chopped pistachios.

Recipe developed by Chef Anna Rossi