Ingredients
- 1 French baguette (or crusty bread)
- 1 firm but ripe pear, cored and thinly sliced
- 1 small red onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 120 g Roquefort (or more)
- 1/2 cup walnuts, broken into pieces and lightly toasted (50 g)
- honey, for drizzling
- baby arugula, as garnish (optional)
Instructions
- Set the oven grill on high heat.
- In a medium bowl, combine the olive oil, pear, onion, and thyme.
- Slice the baguette very thinly on an angle. Brush each side with olive oil, place on a baking sheet, then grill in the oven until lightly browned, about 1 minute. Remove from oven, turn bread slices over and top evenly with Roquefort.
- Return the bread to oven and broil for 30 seconds or longer, until the cheese is lightly melted.
- Remove from the oven and arrange the pear mixture over the tops of the toasts. Drizzle with honey. Garnish with walnuts and a couple arugula leaves. Enjoy!