Recipe by AmandaInOz
This recipe works best with a sharp crumbly blue cheese like Maytag, Roquefort or Cabrales.
Top Review by SarahCKS
Made these over the weekend and found then quite tasty. I changed a couple things. I doubled the amount of blue cheese and used only one pear. I used cream cheese instead of mascarpone because the latter is so expensive. Also, I changed the order of directions a bit because I wanted the cheese to be melted and I didn't want the bread to be too crunchy. I spread the baguette slice with the cream cheese and topped it with the pear/blue mixture before putting it in the oven, and then simply warmed it up until the cheese melted. Finally, I think next time I would use basil instead of parsley. I think basil would be better suited to the other flavors in this dish.
- 2 ripe pears (Bartlett or Anjou)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh flat leaf parsley, minced
- 2 ounces blue cheese, crumbled
- 1 1⁄2 tablespoons olive oil
- fresh ground black pepper
- 1 baguette, cut into 1/2-inch thick rounds
- 8 ounces mascarpone cheese
- 1⁄4 cup walnuts, toasted and finely chopped
Directions See How It's Made
- Cut pears into a small dice, and place in a small bowl.
- Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
- Season to taste with freshly ground black pepper. Set aside.
- Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
- Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
- Finish each one with a sprinkling of walnuts and serve.