Chef Jenn Louis, of the Portland restaurants Lincoln and Sunshine Tavern, developed this recipe for the Oregon-based Harry & David, longtime gourmet food and fruit purveyors, who passed it on to us. It’s a good one to make with a Comice pear, if you don’t have the recommended Harry & David pear on hand.
|4||slices ciabatta bread, each slice 1½ inches thick|
|6||Tbsp. plus 2 Tbsp. extra-virgin olive oil, divided|
|1||small shallot, sliced thinly|
|2||oz. hazelnuts, toasted and roughly chopped|
|1||oz. buttermilk blue cheese, crumbled|
|1||Harry & David Royal Riviera Pear, cored and quartered|
|4||slices bacon, cooked but not crisp|
|2||Tbsp. aged balsamic vinegar|
This content is from the Jenn Louis collection.
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