2 pears or 2 apples, finely chopped
1 onion, finely chopped
1 Tbsp. olive oil
1/2 cup cream cheese
1 cup very finely grated comte or gruyere
1/2 tsp. mustard
1 loaf challah, sliced into 18 slices
Cook fruit & onion in olive oil until tender.
Mix pear & onions with cheeses and mustard.
(Cheese spread will keep in the fridge, tightly covered, 2-3 days.)
Spread toasted bread thickly with cheese mixture.
Run under broiler until cheese is nicely browned.