Pear and Bleu Cheese BruschettaJaime
I have been racking my brain all week to come up with new food to write about this week. I call it blogger’s block. The worst part about it is my unavoidable habit of snacking while I’m trying to think of new things. Then of course, once I finally figure something out—cook it, and photograph it—I eat it. Paired with all the snacking I was doing all day, it’s not a good thing, at least not for my jeans—I actually had to buy a pair of fat pants last week.
I seem to be over the block now, though, and all I had to do was remember the kind of food that makes me happiest: good bread, great ingredients, simply prepared.
I remember Giada Di Laurentiis made a similar bruschetta (broo-skeh’-teh) on the food network ages ago. Hers only had olive oil, bleu cheese, and honey. But since pears are in season, and I had some walnuts, I added those as well. They were the perfect way to celebrate the end of my blogger’s block.
Pear and Bleu Cheese Bruschetta
1/2 baguette, thinly sliced
3 tablespoons bleu cheese
1 teaspoon butter
1 firm pear, peeled, and thinly sliced
1/4 cup honey
1. Preheat oven to 425 degrees. Arrange walnuts* baguette slices on a baking sheet. Bake until toasted, about 5 minutes. Spread about 1 teaspoon of bleu cheese on each of the slices of toast.
2. In a small nonstick skillet, melt butter. Increase the heat to medium high, and saute the pear slices until golden brown. Put a slice of pear on each toast, top with walnuts, and drizzle with honey.
*For some reason I was out to lunch and wrote that you should be toasting your walnuts. As great as an idea as that is, it should have said to toast the bread. Sorry to any of you who burned your walnuts and had untoasted bread.