Pere to fontina

A00041 PEARS to FONTINA CHEESE INGREDIENTS for 4 PEOPLE 4 quality pears? winter?, oldest person in 100 g butter, salt, 1 teaspoon of lemon juice, parsley, 8 slices of bread, Cassette 4 large slices of fontina cheese cut into thin, salsa tomato ketchup, 1 chives.

Peel the pears, cut them in half and deprive the torso.

Cook in a saucepan that contains in a single layer, steam or with very little water, as long as you just keep the prongs of the fork.

At this point remove from pot and let cool.

Put in a bowl about 50 g of butter: attach it with a wooden spatula, then add a pinch of salt, the lemon juice and a pinch of chopped parsley.

When you've got a well blended, spread it on slices of bread you removed the crust.

Put the slices in a baking pan and place half on each PEAR, cut side toward bread.

Cut the slices of fontina and arrange over the pears, putting then on a cheese butter.

Put the baking dish in the oven already warm and Miss just long enough to melt the cheese.

Then sprinkle each PEAR with a bit of ketchup and sprinkle with coarsely chopped onion.

Brought immediately to the table hot.