• 125 Gr Alpine Cheese
  • 1 Psc Pear (halfed and peeled)
  • 60 Gr Ham
  • 60 Gr Cooked Mushroom
  • 3 Cl Dry White Wine

Precook mushrooms by simmering in cream

Blanch peeled pear halfs till slightly softened

Slice cheese and ham.

Prepare the gratinating platter

Soak bread with the dry white wine and put in platter.

Put mushroom on top of bread

On top of bread goes 2 pieces of ham and half of the pear.

Put cheese slices on top of pears.

Put under the salamander, start with middle heat, finish with high heat. Wait till cheese melts and cover with slightly brown crust. Serve.