Shelled Walnuts with Brie and Pears Crostini

1 cup shelled walnuts, toasted and finely chopped

¼ cup minced green onion

2 tablespoons minced oil-packed sun-dried tomatoes

2 tablespoons oil, from the sun-dried tomatoes

1 tablespoon minced fresh Italian parsley

1 teaspoons fresh thyme leaves, chopped

1 tablespoons extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

25 1/3-inch-thick slices of fresh baguette, lightly oiled and toasted

1 pound Brie cheese

2 ripe, red-skinned pears, cored and thinly sliced fresh thyme sprigs, for garnish

In a medium bowl, combine walnuts, green onion, sun-dried tomatoes, sun-dried tomato oil, parsley, thyme, extra virgin olive oil, salt and pepper; mix well. Taste and adjust the seasoning.

To assemble the crostini: Spread a heaping tablespoon of Brie on each crostini, top with 1 teaspoon of the walnut relish and tuck a pear slice diagonally into the relish. Garnish with a sprig of thyme; serve immediately.