Pear Bruschetta with Tarragon Pesto

From “Celebrate the Rain”, Seattle Jr. League

ingredients

1 baguette
1 medium pear-peeled, cored, quartered and tossed with 2 TB lemon juice (we don’t bother with the lemon juice)
1 1/2 c of grated Gruyere
olive oil for brushing

For the pesto:

1
Preheat oven to 400. Put 1 oven rack about 4 inches from the top element and another in the center of the oven. Add the tarragon pesto ingredients to your food processor and process until smooth. Set aside.
2
Cut the baguette on the diagonal into 24 slices (about 1/3" thick.) Put them on a baking sheet and brush 1 side with olive oil. Bake in the center of the oven for 4 minutes. Set aside. Turn on broiler.
3
Spread the non-oiled side with the pesto. Cut each pear quarter into 6 slices and top the pesto with a slice. Sprinkle with Gruyere and broil on the top rack until the cheese melts. Watch carefully, it should only take a minute or 2. Serve warm.

Source: Debra Jeske