Blue Cheese and Pear Tartines
Ingredients
- 4 pcCountry bread (thick slices)
- 150 gBlue cheese from Auvergne (crumbled)
- 2 pcConference pear (sliced)
- 30 gSalted butter (softened)
- 40 gWalnut kernel (crushed)
- 2 tbspHoney (liquid)
- 1 pinchBlack pepper ground (freshly ground)
- 100 gStilton Cheese (crumbled)
Method
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.
- 1
Slice the country bread into large slices. Spread them generously with salted butter. The bread must be well soaked to brown evenly.
- 2
Core the pears and cut them into 5mm slices. They should be thick enough to keep some bite after being grilled.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The bread softens quickly when in contact with the hot fruit.
