- 1 1/2 cups lightly packed rinsed parsley
- 1/2 cup shredded parmesan cheese
- 1/4 cup olive oil
- 3 tablespoons coarsely chopped fresh tarragon (or 4 teaspoons dried tarragon)
- 2 cloves garlic, peeled
- 3 firm-ripe pears (8 to 9 oz. each)
- 2 tablespoons lemon juice
- 1 baguette (about 10 oz.)
- 1 3/4 cups shredded gruyère cheese
- Fresh-ground pepper
How to Make It
In a food processor, whirl parsley, parmesan cheese, olive oil, tarragon, garlic until finely chopped.
Rinse, peel, core, and slice pears; in a bowl, mix with lemon juice.
Slice baguette in half crosswise, then lengthwise. Arrange pieces cut side up on a 10- by 15-inch baking sheet and broil 4 to 6 inches from heat until lightly browned, 1 1/2 to 2 miuntes.
Spread tarragon pesto on toasted bread. Overlap pear slices on top. Sprinkle gruyère cheese evenly over pears, then generously grind pepper over cheese.
Return to broiler until cheese is melted, about 2 minutes. Slice diagonally into 1 1/2- to 2-inch-wide pieces.