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For a satisfying and informal first course, offer chilled white wine and slices of this croustade an unusual combination of sweet, tangy, and savory toppings on a crusty baguette base.

INGREDIENTS

10 ounces Parmesan cheese Parsley spread (recipe follows)
1 slender baguette (18 to 20 inches long)
3 large ripe pears (about 1 3/4 lbs. total)
1/4 cup lemon juice
1 teaspoon coarsely ground pepper

METHOD

Insert metal blade. Grate cheese; leave 1 cup in work bowl for parsley spread and set remainder aside. Prepare parsley spread; set aside.

Cut baguette in half lengthwise. Place, cut side up, on an untrimmed baking sheet. Broil 6 inches below heat until golden (about 3 minutes). If baguette arches in middle, turn it crust side up and broil until it lies flat again (about 3 minutes). Remove from oven.

Peel and core each pear, then cut each lengthwise (by hand) into 12 to 16 slices. Place in a bowl with lemon juice and mix gently, coating pears to prevent darkening.

Cover baguette halves with parsley spread. Drain pears and arrange diagonally across baguette halves. Sprinkle with reserved cheese, then pepper. Broil 8 inches below heat until cheese begins to melt (about 4 minutes). Cut each half diagonally into pieces and serve on indi¬vidual plates; eat out of hand. Makes 10 servings.

Parsley spread. Insert metal blade. Add 1 1/2 cups firmly packed parsley sprigs and 1/2 cup olive oil to the 1 cup Parmesan cheese in work bowl; proc¬ess continuously until parsley is finely chopped. If made ahead, cover and refrigerate until next day.