Pear Compote with Cheese

Name: Pear Compote with Cheese
Yield: Makes 24 Pieces
Ingredients: Maytag or other blue cheese, ¼ lb (125 g); Fruity white wine such as Riesling, 2½ tablespoons; Aged pecorino cheese, ¼ lb (125 g); Sugar, 1 tablespoon, or to taste; French or sourdough baguette, 24 slices, each about ½ inch (12 mm) thick; Pears such as Bartlett (Williams’) or Bosc, 2, peeled, quartered, cored, and coarsely chopped; Star anise or cinnamon stick, 1; Olive oil, 2 tablespoons

Preparation info

Makes
24
Pieces

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

French or sourdough baguette, 24 slices, each about ½ inch (12 mm)

Dinner
Starter
Vegetarian

Method

Toast the bread

Preheat the oven to 350°F(180°C). Arrange the baguette slices on a baking sheet and brush lightly with the oil. Bake until crisp and golden,