1 no knead artisan bread, or store bought crusty round loaf of bread
1 red anjou pear, sliced
8 ounces brie cheese, diced
1/2 cup glazed walnuts
coarse ground black pepper
Preheat oven to 350°F.
Cut bread into 1-inch slices without cutting through the bottom of the loaf. Turn loaf 180 degrees and cut 1-inch slices across the original slices, creating a grid.
Into the crevices, evenly distribute the pear slices, brie and walnuts. Bake in preheated oven for 15 minutes or until Brie is melted.
Cover top with foil if the loaf browns too quickly.
Remove from oven and sprinkle with sea salt and black pepper. Serve warm.