Yield
Makes 5 to 8 appetizer servings

How to Make It

Step 1

In a food processor, whirl parsley, parmesan cheese, olive oil, tarragon, garlic until finely chopped.

Step 2

Rinse, peel, core, and slice pears; in a bowl, mix with lemon juice.

Step 3

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.

Step 4

Spread tarragon pesto on toasted bread. Overlap pear slices on top. Sprinkle gruyère cheese evenly over pears, then generously grind pepper over cheese.

Step 5

Return to broiler until cheese is melted, about 2 minutes. Slice diagonally into 1 1/2- to 2-inch-wide pieces.

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