pear + parsley + pesto baguette

When I’ve served this simple appetizer, there is seldom a remaining slice. Toasted until crispy, sweet pears, tangy onions and salty parmesan hit all the right notes. The parsley pesto has a lighter taste than basil pesto and provides a refreshing change. This is a great way to use up a day-old baguette. Credit goes to Chris Shuman for this wonderful creation.

pear + parsley + pesto baguette

Serves: Serves 6


  • parsley pesto:
  • 1½ cups parsley
  • 1½ cup shredded parmesan, divided
  • ½ cup olive oil
  • 1½ tablespoons lemon juice
  • baguette preparation:
  • 1 long baguette, sliced length-wise
  • 2 ripe pears, sliced and tossed in lemon juice
  • ½ red onion thinly sliced
  • Freshly ground pepper



Preheat oven to 450°F.


To make parsley pesto, combine the parsley, 1 cup parmesan, olive oil and lemon in a blender or mini-chopper.


Spread the parsley mixture onto the split baguette. Layer with sliced pears, red onions then the remaining ½ cup parmesan. Sprinkle with pepper. Drizzle with olive oil if desired.


Bake until the baguette is heated and the crust is toasty, 15-20 minutes. Cool slightly and slice into individual servings. Arrange on a serving tray.


Note: the parsley pesto makes a little more than you will need, but it is good on anything. Or, be very generous.

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