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

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,

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Pear Compote with Cheese

Ingredients

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