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 from Fat: 131
Saturated Fat: 6g:
Dietary Fiber: 2g
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