Saturday, May 06, 2006
Roquefort, Pear and Walnut Toasts

Recipe courtesy of Rachael Ray
1 baguette, thinly sliced on an angle (I used leftover sliced sourdough)
1 pear, quartered lengthwise and thinly sliced (used leftover canned)
Lemon wedge (skipped)
3/4 pound Roquefort, crumbled
1 cup walnut pieces (used candied walnuts)

Preheat the broiler. Arrange 12 slices of baguette on the broiler pan in a single layer. Toast bread lightly on each side under broiler. Remove broiler pan from broiler. Spread out sliced pears on cutting surface and squeeze the juice of a wedge of lemon over the slices to keep them from browning. Place a slice of pear on each toast and top with Roquefort crumbles and walnut pieces. Return pan to broiler 6 inches from heat source and broil toasts 2 or 3 minutes to melt cheese and toast walnuts.

Sweetnicks' Notes: Delish, and a Nicholas favorite. Originally made and reviewed here.

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