3 large ripe pears
⅓ cup fresh lemon juice
1 20-inch long baguette loaf
½ cup fresh tarragon, chopped
1½ cups fresh parsley, chopped
2 garlic cloves, minced
½ cup freshly grated Parmesan cheese
½ cup extra-virgin olive oil
1 cup Gruyere cheese, shredded
1 cup Italian Fontina cheese, shredded
Coarsely ground black pepper to taste
Peel, core, and slice pears. Place in bowl with lemon juice and turn to coat pears to prevent darkening. Slice bread in half lengthwise. Place on a baking sheet and broil under preheated broiler about six inches from source of heat until toasted golden brown. Remove from oven and set aside.
In a food processor or blender, process tarragon, parsley, garlic and Parmesan cheese. With the processor running, slowly add olive oil to form a smooth pesto. Spread pesto generously on toasted bread halves. Drain pears and arrange diagonally across bread.
Combine Gruyere and Fontina cheeses and sprinkle over pears. Generously sprinkle cheese with black pepper. Broil eight inches from source of heat until cheese begins to melt. Cut into triangles and serve.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.