Pear Toasts

What makes a good Hors d'Oeuvres? For me it's minimal ingredients, quick preparation, tastiness, and most importantly, can it be served at room temperature? This one satisfies all of these. I really like things that can be served at room temperature because that means I can make them ahead of time and not worry about them, a lot less stress when you have a bunch of people coming over. These are simple, and people are always asking me for the recipe, even though they are so easy it hardly seems like a recipe.

Ingredients:

1 baguette

1 pear

blue cheese crumbles

chopped walnuts

Slice the baguette into thin slices about 1/4 inch thick. (Make as many slices as you want Hors d'Oeuvres.) Heat the oven and put on broil. Lay out the baguette slices on a cookie sheet and put under the broiler for a minute on each side, browning slightly. This dries them a bit so when you cook them with the pear on top they do not get soggy. Take out of the oven and place a pear slice on top of each baguette (sliced about 1/8 inch thick). Next place a small amount of blue cheese crumbles and chopped walnuts on top. Place back under the broiler for a few minutes, watching them closely (anything under a broiler can burn quickly). Once the cheese has melted take out of the oven and place on a serving tray. I really hope you like these!