Blue Cheese and Pear Tartines

Crispy country bread, buttered and topped with melting pears and bubbling blue cheese. A sharp, clean contrast between the salty cheese and the sweet fruit.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 643
• Protein: 19 g
• Carbs: 67 g
• Fat: 32 g

Ingredients

• 4 piece Country bread ( thick slices )
• 150 g Blue cheese from Auvergne ( crumbled )
• 2 piece Conference pear ( sliced )
• 30 g Salted butter ( softened )
• 40 g Walnut kernel ( crushed )
• 2 tbsp Honey ( liquid )
• 1 pinch Black pepper ground ( freshly ground )
• 100 g Stilton Cheese ( crumbled )

Instructions

1. Bread preparation

   Slice the country bread into large slices. Spread them generously with salted butter. The bread must be well soaked to brown evenly.

2. Pear preparation

   Core the pears and cut them into 5mm slices. They should be thick enough to keep some bite after being grilled.

3. Assembly

   Distribute the Bleu d'Auvergne and Stilton in pieces over the bread. Arrange the pear slices on top, overlapping them. Add the crushed walnuts.

4. Grilling

   Place under the oven grill for 5 to 8 minutes. Watch closely: the cheese should coat the bread and the edges of the crust should be brown and crispy.

5. Finishing

   Out of the oven, drizzle a bit of honey over each toast. The honey will bead on the hot cheese. Add a turn of the pepper mill.

Chef's tips

• If the pear is too ripe, it will release too much water. Choose one that is firm to the touch.
• Day-old bread is better as it holds the weight of the cheese and pear without collapsing.

Storage

Eat immediately. The bread softens quickly when in contact with the hot fruit.