Pear, Blue Cheese and Arugula Bruschetta

~ Pear, Blue Cheese, Arugula, Walnuts, Levain ~

Who knew leftovers could taste so good? Day old country-style bread studded with cranberries and walnuts, a chunk of Point Reyes Blue cheese and miniature red pears were remnants of a cheese board I made over the weekend. Day old bread, as un-sexy as that may sound, is a kitchen workhorse – resurrected as toast, crostini, breadcrumbs; folded into puddings and dressings, or swathed in egg and pan-fried. I kept it simple. I topped lightly toasted bread with slices of the blue cheese and pear (culinary best friends), and freshened the pile with a few wisps of arugula and a brush of lemon. What were last weekend’s cheese board stars and today’s less-than-fresh bread made a comeback in this delicious appetizer.

Pear, Blue Cheese and Arugula Bruschetta

If you don’t have a fruit and nut bread, use a country style or levain bread and top the bruschetta with coarsely chopped walnuts. Makes 4.

2 – (1/4 inch thick) slices of walnut or levain bread, halved
Extra virgin olive oil
Sea salt
2 ounces blue cheese such as Point Reyes or Gorgonzola
1/2 cup arugula
2 small red pears, halved, cored, sliced thin
Lemon
Freshly ground black pepper

Preheat oven broiler. Lightly brush the bread slices with olive oil and sprinkle with a pinch of sea salt. Broil until lightly golden on both sides, 1-2 minutes. Remove from oven and cool slightly. Arrange a layer of thinly sliced blue cheese over the bread. Cover the cheese with a few sprigs of arugula. Fan one half of a pear over the arugula. Brush the pear with lemon juice. Sprinkle with a little freshly ground black pepper. Serve immediately.

22 responses to “Pear, Blue Cheese and Arugula Bruschetta

  1. Wonderful idea for a bruschetta, loved it!

    One of my uses for old bread is croutons – probably what I end up making the most, I cut the bread in cubes, place in a ziplock bag, and put in the freezer. From there, still frozen, I make croutons. Even some breads with seeds, or a little on the sweet side work for us

    great photo… as usual ;-)

  2. lovely yummy idea!

  3. Lovely! Sounds utterly delicious!

  4. I love the “ps” aspect of this post after your fabulous cheese board. Point Reyes is just about my favorite cheeselll

  5. Pear and blue cheese together is a match made in heaven.. c

  6. That’s my kind of sandwich! What, it’s not a sandwich you say? Oh I beg to differ, I’m so slapping those two pieces together. This looks wonderful!

  7. This is just what my hostess served us last night… I wonder if she saw your blog:) The photos are so pretty!! Lol, it would be a scrumptious sandwich as well!

  8. Absolutely lovely! This bruschetta sounds amazing. x

  9. yum! sounds delicious and simple. right up my street!

  10. Your leftovers are a big step-up from what I normally have lying around here, but hey, for a dish this good I’ll go to the market and buy fresh!

  11. Absolutely scrumptious! A terrific combo.

    Cheers,

    Rosa

  12. Beutiful presentation…it looks delicious! By the way great looking site to.

  13. This is beautiful Lynda…love the photos and the simply scrumptious meal.

  14. Stunning! Simple, elegant, delicious.

  15. Simply elegant and delectable!

  16. This reminds me of a sandwich that we made – I like that you made this open faced and bruschetta style. Great use of leftovers!

  17. I LOVE cranberry walnut breads!
    It’s also so true, sometimes stale bread tastes better, especially when its made into something new, like bread pudding, french toast, etc

    http://www.thesquarerootofapplepie.wordpress.com

  18. Perfect snack! And thanks for all the ideas for ways to use day-old bread!

  19. A truly delicious combination. Love it.

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