- 2 ripe red-skinned pears
- Fresh lemon juice
- 7 ounces wedge of Gorgonzola dolce cheese
- 1/4 cup pecan nuts
- 8 thick slices French bread, about 3/4 inch thick
- 4 tablespoons mango chutney
- 1 ounce watercress sprigs
- 1 ounce arugula
- 1/2 teaspoon Fresh-ground pepper
- Cherry tomatoes
- Heat the broiler. Core and quarter the pears, then toss with a squeeze of lemon juice to prevent the pears from browning. Cut the cheese down the length of the wedge to make 8 thin, triangular slices.
- Lightly toast the pecans under the broiler, watching carefully to make sure they don't burn, then roughly chop them; set aside. Spread out the bread slices on the broiler pan and toast lightly on both sides.
- Spread the mango chutney on the toasted bread and top with the watercress and arugula. Arrange a slice of cheese and a pear on each piece of toast and sprinkle with pecans. Season with pepper. Serve at once, with halved cherry tomatoes.