Tarragon Pesto and Pear Melt
How to Make It
Step 1
1
In a food processor, whirl parsley, parmesan cheese, olive oil, tarragon, garlic until finely chopped.
Step 2
2
Rinse, peel, core, and slice pears; in a bowl, mix with lemon juice.
Step 3
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
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
5
Return to broiler until cheese is melted, about 2 minutes. Slice diagonally into 1 1/2- to 2-inch-wide pieces.
Ingredients
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
Directions
Step 1
1
In a food processor, whirl parsley, parmesan cheese, olive oil, tarragon, garlic until finely chopped.
Step 2
2
Rinse, peel, core, and slice pears; in a bowl, mix with lemon juice.
Step 3
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
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
5
Return to broiler until cheese is melted, about 2 minutes. Slice diagonally into 1 1/2- to 2-inch-wide pieces.
