BLUE CHEESE AND PEAR BRUSCHETTA
2 ripe pears 1 tablespoon fresh lemon juice 1 tablespoon minced fresh Italian flat leaf parsley 2 ounces crumbly blue cheese (1/3 cup) 1-1/2 tablespoons olive oil Freshly ground black pepper 1 baguette (12 inches long) cut into 1/3” thick rounds 8 ounces mascarpone cheese 1/4 cup finely chopped walnuts, toasted.
1) Rinse pears but don’t peel them. Cut them into very small dice and place in a small bowl. Sprinkle pears with lemon juice and toss. Add parsley, blue cheese, and oil and toss gently and thoroughly. Season to taste with freshly ground black pepper. Set aside. (this can be prepared hours in advance) 2) Preheat broiler. Arrange bread sliced in single layer on baking sheet and toast under broiler until lightly browned and crisp, about 1 minute, per side. 3) Spread each toast round with a teaspoon of mascarpone. Top with generous tablespoon of diced pear mixture, mounding it up high and pressing it firmly. Finish with a sprinkling of walnuts and serve.