Pear Croustades

Yield: 24 Servings


  • Olive oil as needed
  • 24 slices Country white bread, sliced 1-inch thick
  • 1 1/2 quart or 24 halves Pacific Northwest Canned Pear halves drained
  • Salt and cracked black pepper as needed
  • 3 cups soft prepared herbed cheese blend*
  • 64 Arugula leaves
  • Parmesan cheese as needed
  • Chives chopped as needed

    Brush bread slices with olive oil and grill on both sides 2 minutes. Brush pears halves with olive oil and sprinkle with salt and pepper. Grill pears 2-3 minutes or until well marked. For Each Croustade: Slice each grilled Pear half into 3 slices. Spread grilled toast with 2 Tbsp. cheese blend*, top with 2-3 Arugula leaves and fan out 3 Pear slices on top. Sprinkle each Croustade with 1 Tbsp. Parmesan and broil until cheese has melted. Sprinkle croustades with chives to serve as appetizer of over lightly dressed greens. *Alternative Cheese Mixture (1 1/2 cups) In a bowl combine 2 cups of soft blue cheese and 1 cup of cream cheese; mix well. -- Or -- In a bowl combine 3 cups goat's cheese and 1/2 cup of mixed herbs such as chives, parsley and thyme; mix well.

    NUTRITION (Per Serving: 2 Croustade)
    Calories: 232
    Calories from Fat: 131
    Fat: 15g
    Saturated Fat: 6g:
    Sodium: 405mg
    Carbohydrate: 21g
    Dietary Fiber: 2g
    Sugar: 8g
    Protein: 7g
    Vitamin A: 13% DV
    Vitamin C: 7% DV
    Calcium: 16% DV
    Potassium: 5% DV
    Iron: 6% DV

    *Nutritional Information based on Sharp Herb, Cheddar and Cream Cheese Spread