Recipe: Fall Canapé


2 pears, finely chopped
1 onion, finely chopped
1 Tbsp. olive oil
1 loaf challah, sliced into 18 slices
1/2 cup cream cheese
1 cup microplaned comté or gruyère
1/2 tsp. mustard
unsalted butter


Cook pear & onion in olive oil until tender.
Very lightly toast the challah.
Mix pear & onions with cheeses and mustard.
Spread toasted bread thickly with cheese mixture.
Run under broiler until cheese is nicely browned.