It’s entirely possible to be a homebody and still have a social life and travel as much as we do. I guess maybe that’s why we like being homebodies sometimes. It’s nice to actually not have plans. That being said, I am still one for creating moments at home that feel just as special as they do when you’re out on the town (do people still say that – out on the town – or am I channeling my inner old lady? Probably the latter…).

If this sounds like you, too, try making this appetizer the next time you’re planning on a little Netflix and fill-in-the-blank. 😉 As you know, I really love a great charcuterie board and keeping things simple, letting the flavors of the food and wine speak for themselves. I refer to this one as the easiest appetizer for your next homebody night in because it really doesn’t get much easier. Simple ingredients and minimal steps that yield a stylishly delicious snack board. Keep reading for my wine pairing, too!

Throw on your most worn-in pair of jeans and a boyfriend flannel and you’ll be comfortable without looking like you just rolled out of bed. I might like being a homebody sometimes but I still like to think of this as a casual date night that just happens to be in my home.

Pear, Camembert, and Balsamic Crostini (serves two)

1 French baguette

1 ripe pear

1 wedge of Camembert cheese (can also substitute Brie)

Balsamic vinegar (I love the Black Mission Fig variety from Trio Carmel)

Freshly cracked black pepper

Olive oil

Heat oven to 400 degrees. Slice your baguette thinly with a sharp bread knife. I cut eight slices for the two of us. Brush each side lightly with olive oil and sprinkle with freshly cracked black pepper. Bake for 10 minutes, flip, and bake for another 10 minutes. Keep watch so the bread doesn’t burn, as ovens can vary. I like my crostini to be extra crispy, so reduce the time if you like yours to be less so.

While bread is baking, slice your Camembert into bite size pieces. Camembert is a pretty soft cheese, so slice it while it’s still cold from the fridge to make it easier. Slice your pear into very thin pieces.

Remove bread from oven and leave on the baking sheet. Top each slice with one piece of Camembert followed by two slices of pear. Drizzle with balsamic vinegar and add one more sprinkle of black pepper. Transfer each to your wooden board and step back to admire your work!

Tip: If entertaining friends, bake your bread ahead of time and store in an airtight container in your pantry for up to a couple of days. Then just warm it up prior to topping and serving.

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How to Enjoy

The Camembert will start to melt slightly from the warmth of the bread. I love the earthy milky-like quality of this cheese so much, which is why I think it goes so well with a sweet fruit like pears and spicy black pepper. Pears are in season this time of year so you’ll find fruit at its peak flavor. The balsamic vinegar cuts all that sweet creamy texture giving it more of a savory finish.

Pair it With This Wine

On to the fun part – the wine! A good appetizer board needs a friend and that friend is Tannat. I know what you’re thinking. Tannat? Isn’t that a pretty heavy red wine? To my white wine preferring fans, grab a bottle of sauvignon blanc and thanks for reading!

For my red wine loving friends, yes, Tannat might seem like an odd choice here, given its complexity and let’s just say, umph, over a cabernet sauvignon. But that’s what I love about it. It needs a food that is either high protein or high fat. In this case, a cow’s milk cheese like Camembert that has been aged a couple of months, will help to soften the Tannat’s tannins.

My preference is the 2016 Tannat from William Chris Vineyards (more about this vineyard here and here). It’s 100% Tannat and 100% #RealTexasWine. William Chris recommends a blue cheese pairing, which could also be a nice substitute for this appetizer. Tannat is a smoky, dark-spiced red wine with hints of black fruit. I get a little bit of a coffee aroma from it as well, like the steam rising up from a really hot cup of joe.

How do you like to celebrate a night in?

xo – Erin

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