6 slices good-quality oatmeal bread
1-2 T. unsalted butter, room temperature
1 c. micro greens
6 oz. Pt. Reyes Original Blue Cheese
2 ripe pears, sliced thinly and drizzled with lemon juice
Thinly spread bread slices with unsalted butter. Trim crusts from bread. Sprinkle bread with micro greens, then with blue cheese. Neatly top bread with sliced pears arranged in a fan pattern. Arrange bread slices on serving plate, cover with slightly dampened paper towel, seal plate with plastic wrap, then place in refrigerator until ready to serve. Makes 6 servings.
Blue Cheese and Pear Sandwiches
Open-faced oatmeal bread topped with blue cheese and pear
Ingredients
- 6 slices oatmeal bread
- 1-2 T. unsalted butter
- 6 oz. blue cheese, crumbled
- 2 ripe pears, thinly sliced
- 2 T. fresh lemon juice
- 1 c. micro greens
Instructions
- Sprinkle pear slices with lemon juice.
- Thinly spread bread slices with butter, then sprinkle with micro greens.
- Trim crusts from bread.
- Sprinkle bread slices evenly with blue cheese.
- Neatly top bread (and blue cheese) with sliced pears arranged in a fan pattern.
- Arrange bread slices on serving plate.
- Cover plate with slightly dampened paper towel, then seal plate with plastic wrap.
- Refigerate bread slices until ready to serve.
Notes
Depending on the meal, these can be sliced differently. For lunch, these are nice left whole as the recipe directs. But for an appetizer or afternoon tea, the slices can be cut smaller, so that one slice of bread would yield 2-3 rectangles, or 4 squares or triangles. The time to cut the bread is after it is buttered, but before the blue cheese is sprinkled on top.
If a specific region is being featured in the meal, the blue cheese can reflect that. For instance, a California Coastal Tea can feature Pt. Reyes Blue Cheese, a Parisian Tea can feature Roquefort, or a Mediterranean Tea can spotlight Gorgonzola.
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