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.