1 Baguette or French Bread sliced ( approx. 36 slices)
3 ripe Bosc brown pears, cored and thinly sliced
1 T butter melted
1 T. sugar
1 T. lemon juice
2 - 8oz. packages of cream cheese, softened
3/4 c crumbled Gorgonzola
4 oz Cape Cod Cranberry Wicked Walnuts,
chopped slightly Snipped Chives
Preheat oven 400*. Toss pears in butter, sugar and lemon juice. Bake 20 mins. on parchment lined sheet. Gently stir every 10 minutes until golden. Set aside.
Place baguette slices on cookie sheet. Brush one side lightly with olive oil.
Bake approx. 5 mins. at 400* until top is crisp but still tender.
Mix softened cream cheese with gorgonzola in a bowl. Spread approx. 2T on each toasted bread slice (toasted side up), top with chopped Wicked Walnuts, then pear slices and snipped chives on top.
Another original recipe from Cape Cod Wicked Walnuts!
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