Toasted Peasant Bread with Melted Comte Cheese, Frog Hollow Warren European Pears, Endives and Walnuts

Makes: 2 Toasts


  • 2 Warren pears, sliced thin
  • 1 small endive, sliced thin
  • ¼ cup raw walnuts, roughly chopped
  • 12 leaves of whole Italian parsley
  • 2 slices of peasant bread, sliced length wise
  • 4 ounces of Comte cheese, grated
  • 2 tbs. of quality butter
  • Olive oil to taste
  • Lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat oven to 375 degrees.  Cover a hotel pan/cookie sheet with parchment.
  2. Spread butter onto both pieces of sliced bread and top with Comte cheese and place them on the parchment covered pan. Place the pan into the oven and cook for 5-10 minutes.
  3. Meanwhile, in a medium sized bowl, place the sliced pears, endive, chopped walnuts and parsley and dress with olive oil and lemon juice. Season to taste with salt and pepper.
  4. Set the oven to boil and toast the two pieces of bread until the cheese have sufficiently browned.
  5. Allow the toast to cool for 5 minutes. Add the mixed ingredients on top of the toasted bread.
  6. Serve at once. 

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