Publisher Photo
Publisher Photo
Pears, cashews and melted cheese top slices of cinnamon-raisin bread in this out-of-the-ordinary entree from Amy Renfroe of Key Largo, Florida. "These open-faced sandwiches make a yummy main course for breakfast or brunch," says Amy, a former preschool director. "They're great for snacking, too."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 4 slices cinnamon-raisin bread
  • 1 tablespoon butter, softened
  • 1/4 cup chopped cashews
  • 2 to 3 medium ripe pears, sliced
  • 4 slices Colby or Monterey Jack cheese

Directions

Place bread on a baking sheet. Spread with butter; top with cashews, pears and cheese. broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Cashew Pear Melts in Taste of Home August/September 2002, p11

Nutritional Facts

2 each: 610 calories, 33g fat (17g saturated fat), 69mg cholesterol, 650mg sodium, 62g carbohydrate (26g sugars, 8g fiber), 23g protein.

  • 4 slices cinnamon-raisin bread
  • 1 tablespoon butter, softened
  • 1/4 cup chopped cashews
  • 2 to 3 medium ripe pears, sliced
  • 4 slices Colby or Monterey Jack cheese
  1. Place bread on a baking sheet. Spread with butter; top with cashews, pears and cheese. broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Cashew Pear Melts in Taste of Home August/September 2002, p11

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