Serves 4
4 large pieces French or sourdough bread, sliced about ½ inch thick & lightly toasted
3 ounces Point Reyes Bay Blue, crumbled at room temp, divided
2 tablespoons cream
¼ cup fresh lemon juice
1-2 ripe firm pears (Bartlett or d'Anjou)
1-2 teaspoons walnut or olive oil
About 1 tablespoon maple syrup
Pinch of salt
⅓ cup walnut pieces, lightly toasted and roughly chopped
In a small bowl, mix 2 ounces Bay Blue and cream together to make a rough paste. Spread over the toasts and set aside.
Put the lemon juice in a small bowl. Halve each pear lengthwise and carefully remove the core and stem using a melon baller or paring knife. Quickly dip each pear half in the lemon juice to keep the flesh from browning. On a cutting board cut each pear across into ¼-inch slices. Lift the sliced pear half with a spatula onto the cheese-covered toast, and spread out the slices with a slight overlap. Repeat with all the pear halves, setting the finished toasts on a parchment lined sheet pan. Brush the pear tops with a little oil.
Shortly before serving, heat your broiler to high. Place the pear toasts under the broiler until they begin to brown, about 5-10 minutes. Timing will depend on the ripeness of the pears, so watch closely. Remove from oven.
Drizzle with maple syrup, top with a pinch of salt, chopped walnuts and a few more Bay Blue crumbles. Serve immediately.
