Pear Toasts with Pecans and Cheese

[Guest guest]

This is divine.

Dojay

 

Pear Toasts with Pecans and Cheese

 

2 ripe red-skinned pears

fresh lemon juice

7-ounce wedge of sharp cheddar or Jack cheese or you can sub the cheese

1/4 cup pecan nuts

8 large slices French bread, about 3/4 inch thick

4 tablespoons mango chutney

1 ounce watercress sprigs

1 ounce arugula

fresh-ground pepper

cherry tomatoes

 

Heat the broiler. Core and quarter the pears, then toss with a squeeze of lemon

juice to prevent the pears from browning. Cut the cheese down the length of the

wedge to make 8 thin, triangular slices.

Lightly toast the pecans under the broiler, watching carefully to make sure they

don't burn, then roughly chop them; set aside. Spread out the bread slices on

the broiler pan and toast lightly on both sides.

Spread the mango chutney on the toasted bread and top with the watercress and

arugula. Arrange a slice of cheese and a pear on each piece of toast and

sprinkle with pecans. Season with pepper. Serve at once, with halved cherry

tomatoes. Serves 4.