Coupez votre fourme en petits morceaux et la poire en tranches fines. Faites tiédir votre crème avec un peu de fourme d’Ambert.
Passez vos toasts au four et tartinez les de ce mélange. Garnissez les avec les petits morceaux de fromage et les tranches de poires.
Décorez avec de la ciboulette ciselée.
Notes
A servir avec un vin blanc sec comme le Chardonnay
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