Crispy Pear Bruschetta with Brie and Salad

Name: Crispy Pear Bruschetta with Brie and Salad
Yield: 4
Ingredients: 2 ripe pears, sliced; 1 tablespoon butter; 2 slices of Italian bread; 150g brie cheese; 1/4 cup toasted and chopped almonds; 8 leaves of radicchio; 4 leaves of endive; 4 leaves of arugula; Olive oil, salt, black pepper, and balsamic vinegar to taste; Acessories; Parchment paper; Baking sheet

1
2 ripe pears, sliced
2
1 tablespoon butter
3
2 slices of Italian bread
4
150g brie cheese
5
1/4 cup toasted and chopped almonds
6
8 leaves of radicchio
7
4 leaves of endive
8
4 leaves of arugula
9
Olive oil, salt, black pepper, and balsamic vinegar to taste
10
Acessories
11
Parchment paper
12
Baking sheet

Ingredients

1
2 ripe pears, sliced
2
1 tablespoon butter
3
2 slices of Italian bread
4
150g brie cheese
5
1/4 cup toasted and chopped almonds
6
8 leaves of radicchio
7
4 leaves of endive
8
4 leaves of arugula
9
Olive oil, salt, black pepper, and balsamic vinegar to taste
10
Acessories
11
Parchment paper
12
Baking sheet

Directions

1
1
2
Slice the pears into thin, almost transparent pieces
3
Line a baking sheet with parchment paper and spread a thin layer of butter on it
4
Arrange the pear slices over the parchment paper and bake in a preheated oven at 90°C for 30 minutes. Reserve
5
2
6
Cover each bread slice with brie cheese and bake in a preheated oven at 180°C for five minutes
7
Remove the baking sheet from the oven, sprinkle almonds over the bruschetta, and arrange the pear slices on top of the toast
8
3
9
Place each bruschetta on a plate and assemble the salad alongside, dividing the radicchio, endive, and arugula leaves between the plates
10
Season with olive oil, salt, black pepper, and balsamic vinegar, and serve immediately.