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Pear and Brie on Raisin Walnut Makes 2 sandwiches Every cookbook needs a recipe that can be ready in five minutes, and this is it.
Ingredients 1 to 2 tsp. (5 to 10 mL) honey mustard (optional) 4 slices or 2 large rolls artisan raisin walnut bread 1 Bosc or other crisp pear, cored and cut in 1/8-inch (3-mm) slices 5 oz. (140 g) brie, cut in ΒΌ-inch (6-mm) slices 1 large handful watercress, washed and dried Instructions Spread a thin layer of honey mustard on one side of each of the bread slices (optional). Cover with pear slices, then slices of brie. Finish with another layer of pear, and a thin layer of watercress. Top with remaining bread slices, cut each sandwich in half, and serve. Photo by Doug Bradshaw. This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Raisin Walnut |
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