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Roasted Red Pear and Grape Bread with Thyme

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Concord grapes and slices of Bartlett pear transport store-bought focaccia from the ordinary to the sublime. The fruit is oven- roasted together with honey and thyme, which has a woodsy note. The resulting mixture is spooned over the bread to make a memorable late-afternoon snack.

Source: Martha Stewart Living, July 2005
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Cook's Notes

A dry, salty sheep's milk cheese, such as a pecorino, makes a great accompaniment to this dish.

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