Makes 12 Servings
Olive oil as needed
12 slices Country white bread, sliced 1-inch thick
3 cups Pacific Northwest Canned Pear halves drained
Salt and cracked black pepper as needed
1 1/2 cups soft prepared herbed cheese blend*
32 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 1 cup soft blue cheese and 1/2 cup cream cheese; mix well.
In a bowl combine 1 1/2 cups goat's cheese and 1/4 cup of mixed herbs such as chives, parsley and thyme; mix well.
NUTRITION (Per Serving, 2 Croustade)
*Nutritional Information based on Sharp Herb, Cheddar and Cream Cheese Spread