Monday, March 17, 2008

Roasted Pear Sandwich with Pecan Parsley Pesto


2 red bartlett pears
2 large rolls, or pieces of ciabatta
1 hunk pyrenees w/ green peppercorns cheese, sliced thinly (or use any mild, somewhat soft cheese such as gouda)
pecan parsley pesto (recipe below)


Cut the pears in half, remove stems and cores. Roast in a 350 degree oven on a lightly oiled baking sheet, cut sides down. Remove to cool and cut thin slices. Spread a generous amount of pesto on the bottom slice of the bread; top with the pear and slices of cheese. Toast until the cheese melts.

Pecan Parsley Pesto

2 c fresh parsley, roughly chopped
3 scallions, thinly sliced
3 cloves garlic, chopped
1/2 c olive oil
1 c pecans, toasted
salt, pepper

Put parsley and garlic in a food processor; with machine running drizzle in the olive oil. Scrape down the sides and add the pecans, processing just until they are combined. Add salt and pepper to taste. Keeps up to a week in the fridge.

Adapted from the Cafe Flora cookbook.


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