1/2 cup soft blue cheese
1/4 cup cream cheese
Olive oil, as needed
6 slices country bread, sliced 1-inch thick
6 Pacific Northwest Canned Pears, halves, in juice, drained
Salt and cracked black pepper, to taste
16 arugula leaves
6 tablespoons Parmesan, grated
Chives, for garnish
Combine cheeses in a small bowl and mix well.
Brush bread slices with olive oil; grill two minutes per side or until toasted.
Brush pears halves with olive oil and sprinkle with salt and pepper. Grill pears 2-3 minutes or until well-marked.
To assemble, per serving, slice 1 grilled pear half into 3 wedges. Spread grilled toast with 2 tablespoons cheese mixture, top with 2-3 arugula leaves and fan out 3 pear slices on top.
Sprinkle each Croustade with 1 tablespoon Parmesan cheese and broil until cheese has melted. Finish with a sprinkle of chives to serve as an appetizer or with lightly dressed greens as a small meal or snack.
2 cups soft blue cheese
1 cup cream cheese
Olive oil, as needed
24 slices country bread, sliced 1-inch thick
24 Pacific Northwest Canned Pears, halves, in juice, drained
Salt and cracked black pepper, to taste
64 arugula leaves
1 1/2 cups Parmesan, grated
Chives, for garnish
Combine cheeses in a small bowl and mix well.
Brush bread slices with olive oil; grill two minutes per side or until toasted.
Brush pears halves with olive oil and sprinkle with salt and pepper. Grill pears 2-3 minutes or until well-marked.
To assemble, per serving, slice 1 grilled pear half into 3 wedges. Spread grilled toast with 2 tablespoons cheese mixture, top with 2-3 arugula leaves and fan out 3 pear slices on top.
Sprinkle each Croustade with 1 tablespoon Parmesan cheese and broil until cheese has melted. Finish with a sprinkle of chives to serve as an appetizer or with lightly dressed greens as a small meal or snack.