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Pear Pecan Toasts


Slices of Bartlett pear and a tangy Roquefort-cheese mixture top toasted white sandwich bread. Cutting the bread into fingers makes each the perfect size to hold the fruit.

  • Servings: 12

Source: Martha Stewart Living, December/January 1999


  • 10 ounces Roquefort cheese
  • 5 tablespoons heavy cream
  • 15 slices white sandwich bread, crusts removed
  • 2 Bartlett pears, thinly sliced into wedges
  • 1/3 cup pecan halves, thinly sliced crosswise


  1. Preheat oven to 350 degrees. In a small bowl, combine cheese and heavy cream. Using a fork or wooden spoon, combine until mixture is soft enough to spread but not too runny; set aside.

  2. Cut bread in half crosswise, making fingers that are about 3 by 1 1/2 inches. Transfer bread fingers to a baking sheet; toast in oven until light golden on each side, 10 to 15 minutes. Remove from oven.

  3. Spread 1 heaping teaspoon cheese mixture on each bread finger. Top with a pear slice; garnish with pecan slices. Serve at room temperature.

Reviews Add a comment

  • ravenavery
    29 DEC, 2010
    Will pears turn brown if left sliced for more than a few minutes? Any suggestions on preserving their color (maybe lemon juice)?