INGREDIENTS

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

METHOD

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. Or 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.

NUTRITIONAL INFORMATION

(PER SERVING 2 Croustade)

Calories 232
Protein 7g
Carbohydrate 21g
Fiber 2g
Fat 15g
Sodium 405mg
Cholesterol 23mg



*Nutritional Information based on Sharp Herb, Cheddar and Cream Cheese Spread