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| BEET, PEAR AND GORGONZOLA TARTINE |
| 2 large slices country bread |
| 2 tablespoons (approximately) extra-virgin olive oil |
| 1 ripe pear, peeled, cored and diced |
| 1/2 tablespoon freshly squeezed lemon juice |
| 1 small beet, cooked, peeled and diced |
| Salt and freshly ground pepper |
| 2 ounces dolce gorgonzola or Roquefort, crumbled. |
| 1. Toast bread on one side only under a broiler or in a toaster oven. Place each slice of bread, |
| toasted side up, on a large plate and drizzle each with about 2 teaspoons olive oil. |
| 2. Toss pear and mesclun together with lemon juice, 1 tablespoon olive oil and salt and pepper. |
| Taste and add more oil or seasoning if needed. Top bread with salad. Season beets with salt and |
| pepper and just moisten with a little olive oil. Scatter beets and cheese over tartines, cut into |
| pieces and serve immediately. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated