Serving: Makes 12 pieces
Prep. Time: 10 minutes
Cooking Time: 4 minutes per batch
3 tbsp (45 mL) 5% light cream
2 tbsp (30 mL) chopped fresh chives
¼ tsp (1 mL) each salt and pepper
Pinch curry powder
2 tsp (10 mL) butter
1 ripe but firm, Bartlett pear, cored and sliced
100 g double cream brie
Slice baguette on a diagonal into ½ inch (1 cm) thick slices to get 12 slices; set aside.
In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.